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blackberry victoria sponge

Blackberry Victoria Sponge

Mary
A fall inspired Victoria sponge using seasonal berries and flowers. Soft, fluffy, buttery, moist... Everything you want in a summer dessert one last time before fall weather really sets in.
Prep Time 15 mins
Cook Time 25 mins
Cooling Time 1 hr
Total Time 1 hr 40 mins
Course Baking, Dinner
Cuisine English
Servings 8 People

Ingredients
  

Sponge

  • 225 g granulated sugar
  • 225 g butter softened
  • 225 g all-purpose flour
  • 3 tsp baking powder
  • ¼ tsp sea salt
  • 4 eggs room temperature
  • 1 tsp vanilla extract pure

Filling

  • 250 mL whipping cream cold
  • 3 tbsp granulated sugar to taste
  • ½ cup blackberry jam or jam of choice

To Serve

  • Icing sugar for dusting
  • berries, flowers, and leaves for decorating

Instructions
 

Sponge

  • Preheat the oven to 185°C. Grease and line 8" round spring form pan with parchment paper.
  • Add the granulated sugar, butter, flour, baking powder, salt, eggs, and vanilla to a mixing bowl or stand mixer. Beat on medium-high speed until the batter is all combined and smooth, about 40-50 seconds. Stop and scrape the bowl after 20 seconds to make sure all ingredients are evenly distributed. Be careful not to over mix or else your cake will turn out tough because of too much gluten developing. The batter should be smooth and lighten in colour.
    225 g granulated sugar, 225 g butter, 225 g all-purpose flour, 3 tsp baking powder, ¼ tsp sea salt, 4 eggs, 1 tsp vanilla extract pure
  • Scrape the batter into the prepared baking pan and bake for 25-30 minutes. Be sure to check after 20 minutes. The cake will be done when a skewer inserted in the center comes out clean. If you press on the top of the cake it should spring back.
  • Cool the cake for about 30 min in the pan, then remove from pan and cool on a wire rack until completely cool.

Assembly

  • Using a hand mixer or a stand mixer, beat the whipping cream with 2-3 tbsp granulated sugar (to taste) until stiff peaks form.
    250 mL whipping cream, 3 tbsp granulated sugar
  • Slice the cake in half long-wise with a large serrated bread knife.
  • Spread the whipping cream on the top half of the cake and jam on the bottom half. Carefully flip the half with jam onto the half with cream like a sandwich. This way the bottom of the cake is now on top and there is a smooth surface for decorating.
    ½ cup blackberry jam
  • Dust the cake with icing sugar and decorate the top with seasonal fruits, edible flowers, and anything else you want!
    Icing sugar, berries, flowers, and leaves
  • Enjoy the delicious dessert you just made. Be careful not to eat it all in one go!

Notes

The sponge can be made in advance and refrigerated, then brought up to room temperature before assembly. The high butter content in the sponge will make the cake harder when it is cold. This way the sponge will be at its fluffiest when serving. Any leftovers should be refrigerated because of the fresh whipping cream filling and are good for a few days, if it lasts that long.
Keyword Blackberry, Buttery, Cake, Fall, Fluffy, Jam, Light, Moist, Raspberry, Seasonal, Sponge, Spongecake, Summer, Victoria Sponge, Whipping Cream