Blueberry Victoria sponge cake - recipe

Ingredients

Recipe , Cake 2 , Sponge , Blueberry , Victoria sponge

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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.
2
Cream together the butter and sugar until it is light and creamy.

For this step you'll need:
- 175g Butter (unsalted) at room temperature
- 175g Unrefined golden caster sugar
3
Add the beaten eggs, a little at a time – if the mixture starts to curdle, add a little flour.

For this step you'll need:
- 3 Egg(s) (free range) beaten
4
Fold in the vanilla extract and flour, adding a little milk if needed, to give a dropping consistency.

For this step you'll need:
- ½tsp Vanilla extract
- 175g Self-raising white flour
- 1 tbsp Milk
5

Divide the mixture between the two tins and gently spread out with a spatula.
6

Bake for 20-25 minutes, or until golden brown on top and springy to the touch.
7

Remove from the oven and leave to rest for 5 minutes before turning out onto a cooling rack and leave to cool.
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.

For this step you'll need:
- 300ml Double cream
- 5 tbsp Elderflower cordial
- 112g Blueberries
9
Top with the other sponge and repeat with the cream and blueberries. Dot with fresh mint leaves before serving.

For this step you'll need:
- 112g Blueberries
- Mint leaves to decorate

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