Blackberry Victoria Sponge Recipe

Introduction

The Blackberry Victoria Sponge is a classic British dessert with a fruity twist. Light and fluffy sponge cakes are filled with fresh cream and juicy blackberries, making it a perfect treat for any occasion.

Ingredients

• 225g plain flour
• 4 large eggs
• 225g caster sugar
• 225g unsalted butter, softened
• 150g fresh blackberries
• 300ml double cream

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). Grease and line two 20cm (8 inch) round cake tins.
2. Step 2: In a large bowl, beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Step 3: Sift the flour into the mixture and gently fold it in until fully combined, being careful not to knock out the air.
4. Step 4: Divide the batter evenly between the prepared tins and bake for 20–25 minutes, or until golden and a skewer inserted in the center comes out clean.
5. Step 5: Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
6. Step 6: Whip the double cream until it holds soft peaks. Spread cream over one sponge layer, then scatter blackberries on top.
7. Step 7: Place the second sponge cake on top to sandwich the filling. Serve fresh and enjoy.

Tips & Variations

• For extra flavor, gently warm the blackberries with a teaspoon of sugar and a splash of lemon juice before adding to the cream.
• Try substituting blackberries with raspberries or strawberries for a different berry twist.
• Ensure your butter is softened to room temperature for smoother mixing and a lighter sponge.

Storage

Store the assembled Victoria sponge in the refrigerator and consume within 2 days for best freshness. If stored longer, the sponge may become soggy. Leftover sponge layers can be wrapped tightly and frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries?

Yes, but thaw and drain them well to avoid adding extra moisture that could make the sponge soggy.

Is there a dairy-free alternative for the cream?

You can substitute double cream with coconut cream whipped until thick for a dairy-free option, though the flavor will be different.

Blackberry Victoria Sponge Recipe

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A classic British dessert, the Blackberry Victoria Sponge features two light and fluffy sponge cakes filled with fresh blackberries and rich whipped cream. This elegant and simple treat is perfect for afternoon tea or special occasions.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Sponge Cakes

• 200g self-raising flour
• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 1 tsp vanilla extract

For the Filling

• 200ml double cream
• 150g fresh blackberries
• 1 tbsp icing sugar (optional, for cream)

Instructions

1. Preheat the oven: Set your oven to 180°C (350°F) and grease and line two 20cm round cake tins with baking parchment.
2. Prepare the batter: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Sift in the self-raising flour and fold gently until combined.
3. Bake the sponge cakes: Divide the batter evenly between the two prepared tins and smooth the tops. Bake in the preheated oven for 20-25 minutes, or until golden and a skewer inserted into the center comes out clean.
4. Cool the cakes: Remove the cakes from the oven and let them cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
5. Prepare the cream: In a chilled bowl, whip the double cream with the icing sugar (if using) until soft peaks form.
6. Assemble the cake: Place one sponge layer on a serving plate, spread the whipped cream evenly over the top, and scatter fresh blackberries. Top with the second sponge and lightly dust with icing sugar if desired.

Notes

• Use fresh, ripe blackberries for the best flavor and texture.
• The sponge cakes can be baked a day ahead and stored in an airtight container to save time.
• For a lighter version, substitute the double cream with whipped low-fat cream or mascarpone.
• Ensure the cream is whipped just enough to hold soft peaks to avoid curdling when spread.

Keywords: Blackberry Victoria Sponge, Victoria sponge cake, British dessert, fresh blackberry cake, whipped cream cake