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Fresh Asian Pear Victoria Sponge Cake
Created by Chef Judy Joo, the Victoria sponge gets a fresh little glow-up here, with crisp Asian pear, a bright citrus-and-ginger pear marmalade, and just enough Poire Williams to make afternoon tea feel decidedly more grown-up.
The cake itself stays reassuringly buttery and classic, while fresh pear brings juicy crunch and the marmalade does all the clever work in between. Pile the top with pear, mint, and curls of citrus zest, put the kettle on, and try to pretend you’re only having one slice.
Makes one large 8-inch (20 cm) cake
Ingredients for the cake
300 g (1½ cups) white sugar
300 g (1¼ cups + 2 Tbsp) butter, softened to room temperature
6 large eggs, beaten well
300 g (2 cups + 5 Tbsp) all-purpose flour, sifted
5½ tsp baking powder
2 Tbsp whole milk
1 generous pinch salt
Ingredients for the filling
200 g (14 Tbsp) salted butter, at room temperature
280 g (2½ cups) powdered sugar, sifted
2 tsp Poire Williams
4 Tbsp whole milk, as needed
185 g (6.5 oz) Asian pear marmalade
2 fresh Asian pears, peeled, cored, and cut into ⅛–¼-inch (3–6 mm) slices
Ingredients for the garnish
3 Asian pears, peeled and balled using a melon baller
½ Asian pear, thinly sliced to make 3 “fans”
3–4 sprigs fresh mint
Finely grated zest of ½ lime
Finely grated zest of ½ orange
Finely grated zest of ½ lemon
¼ cup (80 g) Asian pear marmalade
Preparation
- Prepare the tins. Preheat the oven to 190°C (380°F). Butter two 8-inch (20 cm) round cake pans and line the bases with parchment paper. Butter the parchment as well.
- Make the cakes. In a stand mixer fitted with the whisk attachment, or in a large bowl using an electric mixer, beat the sugar and butter together until light and fluffy. Gradually add the beaten eggs in a slow, steady stream.
- Finish the batter. Remove the bowl from the mixer. Using a spatula, gently fold in the flour, baking powder, milk, and salt until just incorporated.
- Bake. Divide the batter evenly between the prepared pans and smooth the tops. Bake for about 25 minutes, until lightly golden and the cakes spring back when gently touched. A skewer inserted into the centre should come out clean.
- Cool. Turn the cakes out onto a wire rack, remove the parchment, and leave to cool completely.
- Make the buttercream. Meanwhile, in a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter and powdered sugar together until smooth, pale, and creamy. Add the Poire Williams and beat until fully incorporated. Add the milk, as needed, to loosen the buttercream to a soft, spreadable consistency.
- Assemble and fill. Place one cake layer on a serving plate. Spread with a layer of buttercream, followed by the Asian pear marmalade. Arrange the sliced fresh pears evenly over the marmalade. Top with the second cake layer and press down very gently to secure.
- Garnish. Spread more buttercream over the top of the cake. Arrange the Asian pear balls and pear fans over the buttercream, tuck in the mint, and spoon over the marmalade. Finish with the finely grated lime, orange, and lemon zests.
- Serve. Serve immediately with a cup of tea.
Note from Judy Joo: For the prettiest finish, prepare the pear garnish as close to serving as possible so the fruit stays pale, crisp, and glossy.
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