Blackberry Victoria Sponge Cake

Name: Blackberry Victoria Sponge Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: British, European, Mediterranean
Ingredients: - [ ] 3/4 cup unsalted butter (170g), room temp; - [ ] 3/4 cup sugar (150g) room temp; - [ ] 1 tsp vanilla; - [ ] 3 eggs room temp; - [ ] 1/2-1 tbsp milk; - [ ] 1 1/3 cups all purpose flour (160g); - [ ] 3 tbsp cornstarch (40g); - [ ] 2 tsp baking powder; - [ ] 1/2 tsp salt; - [ ] **1 cup mascarpone cream** room temp; - [ ] 1/4 cup powdered sugar; - [ ] **1 tbsp lemon zest**; 1 tsp of vanilla; - [ ] 2 cups heavy cream, cold; - [ ] **1/2 cup Blackberry jam**; - [ ] Blackberries & lemon zest, to top

5 steps

Prep:30minCook:25min

My take on the classic Victoria sponge cake features layers of homemade blackberry jam and whipped lemon mascarpone cream on a fluffy sponge cake!

Updated at: Thu, 17 Aug 2023 10:04:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories986.2 kcal (49%)

Total Fat70.1 g (100%)

Carbs79.9 g (31%)

Sugars47.2 g (52%)

Protein9.6 g (19%)

Sodium443.1 mg (22%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

Preheat your oven to 350f and make sure all ingredients are room temperature, except for the heavy cream.

Step 2

Cream your butter, sugar, and vanilla until light and fluffy. Add the eggs one by one until well incorporated, followed by the tablespoon of milk.

Step 3

Sift in your flour, cornstarch, baking powder, and salt. Fold until just combined, do not over mix. Divide batter equally between two 6inch baking pans. Bake for 25-30min, or until the top has browned nicely and a skewer inserted comes out clean.

Step 4

To make the frosting, cream the mascarpone, powdered sugar, and lemon zest. Add the cold heavy cream and whip until fluffy and stable.

Step 5

Allow the cakes to cool down completely before assembling. Spread a layer of blackberry jam (homemade or store bought) on one sponge cake, followed by a layer of whipped lemon mascarpone cream, and repeat. Top with blackberries and lemon zest. Enjoy!