Blackberry Victoria Sponge Cake

My take on the classic Victoria sponge cake features layers of homemade blackberry jam and whipped lemon mascarpone cream on a fluffy sponge cake!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350f and make sure all ingredients are room temperature, except for the heavy cream.

Step 2

Cream your butter, sugar, and vanilla until light and fluffy. Add the eggs one by one until well incorporated, followed by the tablespoon of milk.

Step 3

Sift in your flour, cornstarch, baking powder, and salt. Fold until just combined, do not over mix. Divide batter equally between two 6inch baking pans. Bake for 25-30min, or until the top has browned nicely and a skewer inserted comes out clean.

Step 4

To make the frosting, cream the mascarpone, powdered sugar, and lemon zest. Add the cold heavy cream and whip until fluffy and stable.

Step 5

Allow the cakes to cool down completely before assembling. Spread a layer of blackberry jam (homemade or store bought) on one sponge cake, followed by a layer of whipped lemon mascarpone cream, and repeat. Top with blackberries and lemon zest. Enjoy!