There will be a zillion photos, I’m certain 
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What kind of soup?
Sponge cake with a delicious jam filling. I posted this on the canning thread as I tried a new jam consisting of rhubarb and Amarena cherries, and a dash of Luxardo. I drizzled some Luxardo on the cake prior to adding the jam. I expect the cake to be easier to slice tomorrow as it was very delicate.
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Ginger carrot.
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My event is Saturday at 2. Should I fill my Victoria sponges with jam the night before, or wait til day of ?
I’d fill the night before, I think the texture of the cake benefits. Will let you know how mine is in the morning . For the most part, I prefer the cake the following morning.
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@mig Had a sliver for “testing purposes” and it is definitely a tastier version. The sprinkles of Luxardo were evenly dispersed and the cake was tender and moist. Sliced cleanly without crumbs. I’m assuming you are only using jam and not cream in the filling?
I did make one a few days ago with jam and cream , obviously refrigerated, and day 3, the last little piece, was still delicious. It also was sprinkled with syrup/liqueur.
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I think I’m skewing just jam. Willing to be talked into cream though…
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I’ll use this thread to report on progress toward my English tea event tomorrow.
I changed recipes for my Vic sponge at the last minute and just took the first two out of the oven.
This method uses melted butter, and starts by whipping the four eggs alone for three minutes before slowly drizzling in the cooled butter. Then sugar. Them finally sift in flour/baking powder, fold in, and bake.
Really happy with the look of these.
Four more to go!
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Lookin’ good!
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Cream /jam would require overnight refrigeration for all those cakes! Just jam, you’d be able to leave all of them out overnight. Perhaps after you dusted with confectionery sugar, you could pipe a cream kiss in the center of the cake on serving day?
I don’t have a storage space issue - the church has an industrial kitchen at my disposal . Thinking about this as I bake.
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Well that solves that problem! So you can go either way!
Did you use plain whipped cream?
Nope…I used drained Daisy sour cream. If you fill with regular whipped cream, it might be messy to cut. I’d think about the FP version sans freeze dried fruit. Are you using strawberry jam?
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different jams, all homemade - strawb, black raspberry, other. the cakes are also brushed with a ginger syrup. so i’d want the cream to be not-flavored.
Very lightly sweetened as well, the jams sound awesome.
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Cakes are filled with jam, stacked and stored overnight at the church. All the tables are set and ready.
Back to baking for me ! Next: some apricot scones
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Wowza! That’s very impressive, congrats!
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Only way I can give hearts is this way. 
They look amazing, and everyone is going to be beside themselves enjoying your treats!
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