Blackberry Victoria Sponge Recipe

Introduction

The Blackberry Victoria Sponge is a classic British dessert that combines light, fluffy sponge cakes with fresh blackberries and rich cream. This simple yet elegant treat is perfect for afternoon tea or a special occasion.

Ingredients

• 200g plain flour
• 4 large eggs
• 200g caster sugar
• 200g unsalted butter, softened
• 150g fresh blackberries
• 200ml double cream

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan) or 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: Gently fold in the flour until just combined, being careful not to overmix.
4. Step 4: Divide the mixture evenly between the prepared tins and smooth the tops. Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.
5. Step 5: Allow the sponge cakes to cool in their tins for 10 minutes before transferring to a wire rack to cool completely.
6. Step 6: Whip the double cream until soft peaks form. Spread the cream over one sponge, then scatter the blackberries on top.
7. Step 7: Place the second sponge on top to create a sandwich. Serve immediately or chill briefly before serving.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the sponge batter.
• Substitute blackberries with raspberries or strawberries for a different berry twist.
• Lightly dust the top of the sponge with icing sugar for a classic finish.

Storage

Store the assembled cake in the refrigerator for up to 2 days. For best texture, consume within a day, as the cream and berries can release moisture. Leftover sponge can be wrapped tightly and frozen for up to 1 month; thaw before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries?

Yes, but thaw and drain frozen blackberries before using to avoid excess moisture making the cake soggy.

How do I make the sponge lighter?

Ensure you beat the butter and sugar until very pale and fluffy, and fold in the flour gently to keep the batter airy.

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 cream and juicy blackberries. Perfect for afternoon tea or a delightful dessert, this recipe combines the simplicity of a traditional Victoria sponge with the fresh, tart flavor of blackberries.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Sponge Cakes

• 1 cup (125g) all-purpose flour
• 4 large eggs
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened

For the Filling

• 1 cup (240ml) heavy cream
• 1 tablespoon powdered sugar
• 1 cup fresh blackberries

Instructions

1. Prepare the Sponge Cakes: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually sift in the flour and fold gently to combine, taking care not to overmix.
2. Bake the Sponge Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
3. Prepare the Cream Filling: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Be careful not to overbeat to avoid turning the cream into butter.
4. Assemble the Victoria Sponge: Place one sponge cake layer on a serving plate. Spread a generous layer of whipped cream over the top. Scatter fresh blackberries evenly on the cream. Place the second sponge cake on top and lightly dust with powdered sugar if desired.
5. Serve: Slice and serve the Blackberry Victoria Sponge immediately for the best texture and flavor. Store any leftovers covered in the refrigerator and consume within 1-2 days.

Notes

• For a richer sponge, you can substitute some butter with vegetable oil.
• If fresh blackberries are not available, frozen blackberries can be used after thawing and draining excess juice.
• The whipped cream can be replaced with clotted cream or crème fraîche for a tangier filling.
• This cake is best consumed fresh as the sponge can become soggy if left for too long.

Keywords: Victoria Sponge, Blackberry Cake, British Dessert, Sponge Cake, Afternoon Tea Cake