Blueberry Victoria Sponge Cake
1 Reviews
About the bake
Capture the flavours of summer in this cake. The elderflower cordial and the mint blend with the blueberries to make this an impressive cake. Perfect to serve and share with afternoon tea.
Method
Step 1
Preheat the oven to 180˚C (fan 160˚C, gas mark 5). Lightly grease two 20cm cake tins and line the base with greaseproof paper.
Step 2
Cream together the butter and sugar until it is light and creamy.
Step 3
Add the beaten eggs, a little at a time – if the mixture starts to curdle, add a little flour.
Step 4
Fold in the vanilla extract and flour, adding a little milk if needed, to give a dropping consistency.
Step 5
Divide the mixture between the two tins and gently spread out with a spatula.
Step 6
Bake for 20-25 minutes, or until golden brown on top and springy to the touch.
Step 7
Remove from the oven and leave to rest for 5 minutes before turning out onto a cooling rack and leave to cool.
Step 8
Whisk the double cream and elderflower cordial together until just stiff. Spread half of the mixture over the base of the cake then sprinkle with half the blueberries.
Step 9
Top with the other sponge and repeat with the cream and blueberries. Dot with fresh mint leaves before serving.
Ingredients
For The Sponge Cake
- 175gButter (unsalted)
- 175gBillington's Unrefined Golden Caster Sugar
- 3Eggs (medium)
- 0.5 tspNielsen-Massey Vanilla Extract
- 175gAllinson's Self Raising Flour
- 1 tbspMilk
For the cream mixture
- 300mlDouble cream
- 5 tbspElderflower cordial
- 225gBlueberries
- Mint leaves (to decorate)