Name: Blackberry Victoria Sponge Recipe
Prep time: 20 min
Cook time: PT-491888H7M24S
Total time: 47 min
Cuisine: British
Ingredients: 200g butter, softened, plus a little for greasing; 200g caster sugar; 1 tsp vanilla extract; 4 medium eggs; 200g self-raising flour, plus extra for dusting; 250ml double cream; 1 tbsp icing sugar, plus extra for dusting; 250g blackberries; Pastry brush; 2 x 20cm round loose-bottom cake tins; Cloth; Large mixing bowl; Weighing scales; Measuring spoons; Electric hand whisk; Small bowl; Spatula; Oven gloves; Skewer; Cooling rack; Measuring jug; Small sieve or icing shaker

Introduction

The Blackberry Victoria Sponge is a classic British dessert that combines light, fluffy cake layers with rich whipped cream and fresh blackberries. Its simple yet elegant flavors make it perfect for afternoon tea or a special occasion. This recipe guides you through creating a beautifully moist and fruity treat.

A two-layer golden sponge cake is shown, with the bottom layer topped with a thick layer of smooth white cream and a row of fresh, dark purple blackberries arranged around the edge. The top sponge layer sits on the cream, dusted evenly with powdered sugar, giving a soft, snowy look. The cake is placed on a white marble cake stand with a pale green base, and the background features a colorful, blurred pattern. The surface under the cake stand has a white marbled texture with a fine metal sieve dusted with powdered sugar nearby. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Heat the oven to 190°C (170°C fan or gas mark 5). Brush two 20cm round loose-bottom cake tins with a little butter and line them with baking parchment.

Step 2: Place a clean cloth under a large mixing bowl to keep it steady. Add the softened butter, caster sugar, and vanilla extract to the bowl.

Step 3: Attach the whisk to an electric hand whisk and beat the butter mixture on medium speed for about 2 minutes until smooth and creamy. Keep fingers clear of the whisk while it’s on.

Step 4: Crack the eggs into a small bowl. Gradually add the eggs one at a time to the butter and sugar mixture while continuing to whisk for about 1 minute until smooth.

Step 5: Weigh the self-raising flour and fold it carefully into the mixture using a spatula until no pockets of flour remain and the batter is smooth.

Step 6: Divide the batter evenly between the two prepared cake tins. Spread it to the edges and smooth the surface with a spatula.

Step 7: Bake on the middle shelf of the oven for 22 minutes. Check doneness by inserting a skewer into the centre; it should come out clean. If not, bake for an additional 5 minutes and check again.

Step 8: Remove the cakes from the oven and cool in the tins for 15 minutes. Then turn out onto a cooling rack, remove the parchment, and cool completely.

Step 9: Pour the double cream into a clean bowl and add the icing sugar. Whisk until softly whipped, with a fluffy texture.

Step 10: Place one cake layer on a serving plate. Spread the whipped cream evenly over the top, then arrange the blackberries over the cream. Top with the second cake layer.

Step 11: Lightly dust the top with extra icing sugar using a sieve or an icing sugar shaker. Serve immediately for best freshness and flavor.

Tips & Variations

For extra flavor, gently toss the blackberries in a little sugar or lemon zest before placing them on the cream.

If fresh blackberries are not in season, frozen berries can be used but allow them to thaw and drain well to avoid soggy cream.

To make a lemon version, add 1 tsp lemon zest to the cake batter and serve with lemon curd instead of blackberries.

Ensure eggs are at room temperature before mixing to help the cake rise evenly.

Storage

Store the assembled cake in the refrigerator, loosely covered with cling film or a cake dome. It will keep fresh for up to two days. Since the cream is delicate, it’s best served within this timeframe. To reheat individual sponge layers before assembly, warm gently in a low oven for 5 minutes, but do not reheat once the cream and berries are added.

FAQs

Can I use plain flour instead of self-raising flour?

Yes, but you will need to add 2 teaspoons of baking powder to the plain flour to achieve a similar rise.

How do I know when the sponge cakes are fully baked?

Insert a skewer into the center of the cakes—if it comes out clean without wet batter, the cakes are done. If not, bake for a few more minutes and test again.