Name: Blackberry Victoria Sponge Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 200g self-raising flour; 200g unsalted butter, softened; 200g caster sugar; 4 eggs; 1 tsp vanilla extract; 150g fresh blackberries; 200ml double cream; 1 tbsp icing sugar; Additional blackberries for decoration

How To Make Blackberry Victoria Sponge

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Preparation: 20 minutes

Cooking: 25 minutes

Total: 45 minutes

Serves:

Ingredients

200g self-raising flour
200g unsalted butter, softened
200g caster sugar
4 eggs
1 tsp vanilla extract
150g fresh blackberries
200ml double cream
1 tbsp icing sugar
Additional blackberries for decoration

Instructions

Preheat the oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins.
In a mixing bowl, cream together the butter and caster sugar until light and fluffy.
Gradually beat in the eggs, one at a time, adding a little flour with each egg.
Stir in the vanilla extract and fold in the remaining flour until well combined.
Divide the batter between the prepared cake tins and smooth the tops with a spatula.
Bake in the preheated oven for 25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
In the meantime, whip the double cream with the icing sugar until it holds soft peaks.
Once the cakes have cooled, spread half of the whipped cream onto one cake layer. Top with the fresh blackberries and then spread the remaining whipped cream on top.
Place the second cake layer on top and press gently to secure. Decorate with additional blackberries.
Serve the Blackberry Victoria Sponge as a delightful dessert.