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Recipe: Victoria Sponge with Blackberries and Spiced Cream from Hairy Bikers

Ingredients
  

  • ictoria Sponge with Blackberries and Spiced Cream
  • For the sponge cakes:
  • 225 g butter softened 225g caster sugar
  • 4 eggs
  • 225 g self-raising flour 2 tbsp lemon juice
  • For the blackberries:
  • A punnet of blackberries
  • 1 tbsp caster sugar
  • 1 tbsp crème de mure optional
  • For the cream:
  • 250 ml double or whipping cream 2 tbsp icing sugar
  • 1 ⁄2 tsp ground cardamom
  • 1 ⁄4 tsp ground allspice
  • 1 ⁄4 tsp ground cinnamon
  • 1 ⁄4 tsp ground mace

Instructions
 

  • Preheat the oven to 180C. Butter and line 2 x 20/21cm sandwich tins.
  • Using a hand held electric whisk or a stand mixer, cream the butter and sugar together until very light and fluffy – it should be almost mousse like.
  • Add the eggs one at a time with a tablespoon of the flour, mixing lightly between each addition, then add the remaining flour.
  • Add as much lemon juice as necessary to give a dropping consistency, then divide between 2 tins.
  • Bake in the oven for between 20-25 minutes until the sponge has shrunk away from the sides slightly, is springy to touch and a very light golden brown.
  • Leave to cool in the tins for at least 10 minutes, then turn out onto a cooling rack.
  • For the filling, put the blackberries in a bowl and sprinkle over the caster sugar and crème de mure if using.
  • Leave to marinade for a short while – they will give out some juices.
  • Whip the cream then fold in the icing sugar and spices – the cream needs to be just beyond the soft peak stage – then pile this onto one of the sponges.
  • Top with the blackberries and pour over any juices.
  • Place the remaining sponge on top.
  • Dust with icing sugar or caster sugar and serve.