Blackberry and Elderflower Sponge

You really can’t beat a classic Victoria Sponge but we think we’re pretty close with this delicious recipe as the elderflower gives the cream filling a tasty upgrade. Mum’s home cooking is often the best, so repay the favour this Mother’s Day with our delightful take on a classic Victoria Sponge.

For the Sponge

175g Unsalted butter (at room temperature)
175g Golden caster sugar
175g Self-raising flour
1 tsp Baking powder
3 eggs
Zest from one lemon

For the Topping

Blackberry jam
2 tsp Elderflower cordial
300ml Double cream
2 tbsp Icing sugar

Method

  1. Preheat your oven to 180°C and lightly grease two sandwich tins. We tend to brush the sides and use greaseproof paper for the bottom.
  2. Take a large mixing bowl and cream together the butter and sugar until light and fluffy then stir in your lemon zest.
  3. Sift the flour and baking powder on to a plate and gradually beat alternate spoonfuls of the beaten egg and flour into the mixture until smooth.
  4. Divide the mixture between your two tins and smooth over the top. Bake in the oven for 20 minutes until golden brown and well risen. Your skewer should come back clean when you stick it in.
  5. Once the cake has fully cooled, spread an even layer of your blackberry jam on to one sponge.
  6. Pour your double cream into a bowl and add the elderflower cordial. Whip the cream and carefully pipe or spread on to your remaining sponge.
  7. Stick the two sponges together and sprinkle your icing sugar and a handful of blackberries on top. If you find them rolling off, try piping some cream on the centre and placing them on top.

We’d love to hear how you’re spending this Mother’s Day. Let us know by tweeting us.