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Parma Violet Sponge Cake


parma violet

Let‘s take a trip to the past and light up our nostalgia with a delicious recipe and discover …

How to make a Parma violet sponge cake!


  • 110g butter/margarine
  • 110g caster sugar
  • 2 large eggs
  • 94g self-rising flour
  • 16g Parma violet
  • Icing sugar to dust
  • Filling of your choice
  • ½ teaspoon of vanilla extract
  • 200g of whipped or double cream

parma violet

Thanks to for the picture


First pre heat your oven to 190˚c. Mix together the butter and the caster sugar and mix until the mixture becomes light. Beat in the eggs gradually, don’t worry if all the lumps do not disappear, you can get rid of them easily later.

Next crush the Parma violet candy into a powder and sift into the mixture with the flour. Fold the batter allowing air to reach the mixture in between each fold you make. If you find that there are still lumps in the mixture flatten them out with the back of your spoon.

Separate the mixture into two greased cake tins and place in the oven for 15 minutes.

Whilst the sponge is baking you can prep your cream filling. Add the vanilla extract to the cream and whip with a whisk until the cream becomes thick.

Take the sponge out of the oven when it is golden brown and allow to cool. Once the sponge has cooled you can add your filling (recommend jam) and your cream onto the sponge base, then place filling and cream onto the other half to create a sandwich.

Finally you can add fruit of your choice onto the cake for garnish, serve up and enjoy!

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