Victoria Sponge with Blackberry Curd
Buttery, classic Victoria Sponge with blackberry curd and whipped sour cream.
For the blackberry curd:
  • 80z (200g) blackberries (frozen is fine)
  • juice of 1 lemon
  • 1 + ½ sticks (150g) butter
  • 9 oz (150g) caster sugar
  • 2 eggs, beaten
For the cake:
  • 6oz (175g) butter
  • 6oz (175g) sugar
  • 3 eggs
  • 6oz (flour)
  • 1 tsp vanilla
  • 2-3 tbsp milk
For the cream:
  • ½ cup (125ml) sour cream
  • ½ cup (125ml) heavy cream
  1. First, make the blackberry curd. Place the blackberries and lemon juice in a saucepan and cook until the blackberries begin to soften. Mash with a potato masher, to get out as much juice as possible, and then press this through a sieve into a heat-proof mixing bowl.
  2. Add the butter and the sugar to the berry puree in the bowl, and place the bowl over a pan of simmering water (this is called a bain marie). Heat, stirring until the butter is melted, and then add the beaten eggs and continue heating until the mixture thickens. Place in the fridge to chill.
  3. To make the cake, preheat the oven to 180C, and grease and line an 8in/18cm cake tin.
  4. Beat the butter and sugar together until very pale and fluffy.
  5. Continue beating and add the eggs, one by one, mixing well after each.
  6. Fold through the flour, and enough milk to achieve a soft dropping consistency.
  7. Spoon the batter into the tin and bake for 30-35 minutes of until the cake springs back when pressed lightly.
  8. Unmould the cake and place it on a rack to cool completely.
  9. To assemble the cake, whip the sour cream and cream together to soft peaks.
  10. Slice the cooled sponge in half and slather with the whipped cream and blackberry curd. Leave to chill in the fridge for at least an hour, if you are after neat slices, and serve with any leftover curd.
Recipe by The Sugar Hit at