Quick cakes

Blackberry Victoria sponge

Prep:20 mins
Cook:25 mins

Nutrition per serving

  • kcal391
  • fat27g
  • saturates16g
  • carbs32g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0.53g

Master Victoria sponge cake by using this recipe designed for children This recipe is easy to follow procedure. Children can modify it using various jams and fruits.


  • 200g butter softened and a bit to grease
  • 200g of sugar caster
  • 1 tsp vanilla extract
  • 4 medium eggs
  • 200g self-raising flour, plus extra for dusting
  • 250ml double cream
  • 1 tablespoon of icing sugar plus an additional amount to dust
  • 250g blackberries
  • pastry brush
  • 2 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 the size of a jug
  • small Sieve or small icing shaker


  • Bake at 190C/170C fan/gas 5. Use a pastry tool to paint two 20cm round cake tins using a bit of butter. Line the tins with baking paper (see the instructions on how to line a Cake Tin).
  • Clean a cloth over an enormous bowl. This will ensure it stays steady while you mix. Measure the butter and caster sugar, as well as a vanilla extract in the bowl.
  • Make sure that the whisk attachments are secured into your hand whisk and then plug it into. Switch the whisk on at moderate speed, and then use it to whisk the ingredients for 2 minutes, or until they appear soft and smooth. Be sure to keep your hands away from the whisk when it’s on.
  • Crack eggs into small bowls. Continue to whisk the sugar and butter, then employ your hands to pour in the eggs one at each time. Mix for another minute or until the mixture is smooth.
  • Add the flour by weight and then add it into the bowl. Make use of the spatula to mix the ingredients until there aren’t any pockets of flour, and the cake batter is even.
  • Make use of the spatula to divide the cake batter equally between the cake tins. Then, apply the mix to its edges. Smooth the top.
  • Make use of oven gloves to set the cake tins on the middle shelf of the oven. Set an alarm for 22 minutes. If the timer sounds then use the oven gloves to lift the oven rack from the oven but leave the cakes in the oven. They will be golden brown. Put a skewer in the cake’s center to see if they’re baked and if the skewer pops dry, they’re cooked. If there’s any cake mix that’s wet that is visible on the skewer then the cakes require a bit more time when they’re baked. When this happens, bring cakes to the oven for an additional 5 minutes after which you can check them again.
  • Wear oven gloves to remove the cakes carefully from the oven. Place them on cooling racks and allow them to cool for about 15 minutes inside the cake tin. Once cool enough to handle, flip the cakes onto the rack, and then remove the baking parchment. let them cool completely.
  • Take the double cream into an iced jug, then add it to the large mixing bowl. Take the icing sugar measurements with a measuring spoon and put them in the mix. Make use of the electric hand whisk in whipping the cream till it’s softly whipped and looks like clouds.
  • Place one cake on a platter or cake stand. Use the spatula or palette knife, to apply the frosting over it in an evenly-spaced layer. Place the blackberries on top of the cream and then layer the cake on top. Utilize a sieve or icing shaker, to dust the cake with sugar to make the icing. It is best eaten right immediately, but it can be kept in the fridge for 2 days.

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