This classic Victoria sponge, from 2016 The Great British Bake Off winner Candice Brown’s debut book, Comfort, is “perfect for parties or sharing (I’ve not known anyone to eat a whole one… yet!),” she says.
And, it’s fairly simple to whip up. Here’s how.
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Nutrition Facts
Triple-layer berry Victoria sponge
Amount Per Serving
Calories 642
Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 27g169%
Cholesterol 210mg70%
Sodium 56mg2%
Potassium 349mg10%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 31g34%
Protein 8g16%
Vitamin A 1556IU31%
Vitamin C 42mg51%
Calcium 127mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Triple-layer berry Victoria sponge
A slice of this with a cuppa, please.
Servings: 12
Calories: 642kcal
Equipment
- 3 25cm round, loose-bottomed sandwich tins
- Large bowl
- Sieve
- electric mixer
- Piping bag with round nozzle
Ingredients
- 335 g self-raising flour
- 335 g unsalted butter softened
- 335 g golden caster sugar
- 3 tsp baking powder
- 6 large eggs
- 2 lemons grated zest
- 1 lemon juice
- 150 g fresh raspberries
- 600 ml double cream
- 500 g fresh strawberries hulled
- icing sugar to finish
Method
- Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4). Grease three 25cm round, loose-bottomed sandwich tins and line the bases with greaseproof paper.
- Sift the flour into a large bowl and add the butter, sugar, baking powder, eggs, lemon zest and juice. Mix together until smooth, fluffy and combined. If using an electric mixer, mix on a medium speed and do not over mix.
- Divide two-thirds of the mixture between two of the tins. Reserve five of the fresh raspberries for the decoration, then add the rest to the last third of the mixture and mix them through, crushing some of the raspberries as you go. Put this mixture into the third tin.
- Place the three tins in the oven and bake for about 20 minutes until the sponges are risen and golden, and are slightly coming away from the edges (try not to open the oven before the 20 minutes are up). The raspberry sponge may need another five minutes. Remove the tins from the oven and turn out the sponges onto a wire rack. Leave to cool.
- Whip the double cream thick enough to hold its shape – do not over-whip. Spoon the cream into a piping bag fitted with a round nozzle.
- Reserve five of the strawberries for the decoration. Evenly slice the rest of the strawberries. Pipe a layer of double cream onto one of the plain sponges. Top with a layer of sliced strawberries. Spread a small amount of cream on the underside of the raspberry sponge, then place it gently on top of the strawberries (the cream helps the sponges stick together).
- Pipe a layer of double cream on the raspberry sponge and top this with the rest of the sliced strawberries. Spread a small amount of cream on the underside of the other plain sponge, then set this on top of the strawberries. Push down gently and check the layers are even.
- Top with any leftover cream, the reserved strawberries, cut in half, and the reserved raspberries, then dust with icing sugar.
Nutrition
Calories: 642kcal | Carbohydrates: 58g | Protein: 8g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 210mg | Sodium: 56mg | Potassium: 349mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1556IU | Vitamin C: 42mg | Calcium: 127mg | Iron: 1mg
Comfort: Delicious Bakes And Family Treats by Candice Brown, photography by Ellis Parrinder, is published in hardback by Ebury Press.
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