Description
A classic and elegant Blackberry Victoria Sponge cake made with a light and fluffy self-raising flour sponge, filled generously with softly whipped double cream and fresh blackberries, then delicately dusted with icing sugar. Perfect for afternoon tea or special occasions.
Ingredients
Scale
Cake
- 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
Filling
- 250ml double cream
- 1 tbsp icing sugar, plus extra for dusting
- 250g blackberries
Equipment
- 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
Instructions
- Preheat and Prepare Cake Tins: Heat the oven to 190C/170C fan/gas 5. Use a pastry brush to coat two 20cm round cake tins with a little butter, then line with baking parchment for easy cake removal.
- Mix Butter, Sugar and Vanilla: Place butter, caster sugar, and vanilla extract into a large bowl set on a cloth to keep steady. Fit whisk attachments on your electric hand whisk and beat on medium speed for 2 minutes until smooth and creamy.
- Add Eggs: Crack eggs into a small bowl. Continue whisking the butter and sugar mixture, adding eggs one at a time. Mix for an additional minute until the batter is smooth.
- Fold in Flour: Weigh and sift the self-raising flour into the bowl. Using a spatula, gently fold the flour into the wet mixture until no flour pockets remain and the batter is even.
- Divide Batter and Smooth: Evenly divide the batter between the prepared tins. Spread to the edges and smooth the tops with a spatula for an even bake.
- Bake the Cakes: Place tins on the middle oven shelf using oven gloves. Bake for 22 minutes, then check doneness by inserting a skewer into the centre. If it comes out clean, cakes are cooked; if not, bake another 5 minutes and recheck.
- Cool Cakes: Remove cakes from oven and place on a cooling rack in their tins to cool for 15 minutes. Once manageable, carefully turn cakes out onto the rack, remove parchment, and cool completely.
- Whip Cream: Pour double cream into a large bowl and add icing sugar. Whisk with an electric hand whisk until the cream forms soft clouds – softly whipped but still holds shape.
- Assemble Cake: Place one cake layer on a plate. Spread the whipped cream evenly over the top. Arrange blackberries on the cream, then top with the second cake layer.
- Finish and Serve: Dust the assembled cake with icing sugar using a sieve or icing shaker. Serve immediately or refrigerate and consume within two days for best freshness.
Notes
- Use room temperature butter and eggs for smoother mixing.
- Ensure the cake tins are properly lined to prevent sticking.
- Check cake doneness early to avoid drying out.
- The cake is best served fresh but can be stored in the fridge for up to 2 days.
- Handle the whipped cream gently to maintain its fluffy texture.
- Prep Time: 20 minutes
- Cook Time: 22-27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Victoria sponge, blackberry cake, whipped cream cake, classic British dessert, afternoon tea cake
