This Victorian Sponge Cake is a classic dessert that brings elegance and a burst of flavor to any occasion. Soft, fluffy cake layers are filled with a homemade berry compote and luscious whipped cream, making it the perfect treat for afternoon tea or a special celebration. This recipe takes just under an hour to make, and the result is a stunning, delicious cake that’s sure to impress.
Why You’ll Love This Recipe
- Light and Fluffy Sponge: The cake layers are soft and airy, providing the perfect base for the rich fillings.
- Homemade Berry Compote: This adds a fruity tartness that balances beautifully with the sweetness of the cake and whipped cream.
- Fresh Whipped Cream: Simple yet luxurious, whipped cream adds a light, creamy texture to every bite.
- Perfect for Special Occasions: This cake looks as beautiful as it tastes, making it an ideal choice for entertaining or celebrating.
Ingredients
For the Sponge Cake Layers
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 2 cups granulated sugar
- 1 cup unsalted butter (2 sticks), softened
- 1 teaspoon pure vanilla extract
- 1 cup milk
For the Berry Compote Filling
- 3 cups mixed berries (strawberries, raspberries, blackberries)
- 1/2 cup granulated sugar
- 2 teaspoons lemon juice
For the Whipped Cream
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
Step 1: Prepare the Sponge Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then add the vanilla extract. Gradually mix in the flour mixture, alternating with the milk, until the batter is smooth and well combined. Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
Step 2: Make the Berry Compote
In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10-15 minutes. Remove from heat and let the compote cool to room temperature.
Step 3: Whip the Cream
In a large bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Be careful not to overbeat, as the cream can quickly turn to butter.
Step 4: Assemble the Cake
Place one layer of the sponge cake on a serving plate. Spread a layer of whipped cream over the cake, followed by half of the berry compote. Top with another layer of whipped cream. Add the second cake layer and repeat with whipped cream, the remaining berry compote, and another layer of whipped cream. Top with the final layer of cake, and spread a generous amount of whipped cream on top. Dust with powdered sugar for a beautiful finish and garnish with fresh berries if desired.
Serving and Storage Tips
- Serving: Serve the cake chilled or at room temperature. It pairs beautifully with a cup of tea or coffee.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to three days. If you anticipate leftovers, you may wish to store the cake unassembled and assemble just before serving.
- Freezing: The sponge cake layers can be baked and frozen for up to a month. Thaw at room temperature before assembling with fresh compote and whipped cream.
Helpful Notes
- Berry Options: Feel free to use your favorite combination of berries. Fresh or frozen berries both work well in the compote.
- Lemon Zest Tip: Adding a little lemon zest to the whipped cream gives a subtle citrusy lift that enhances the berry flavors.
- Extra Flavor: For a hint of sophistication, add a teaspoon of almond extract to the sponge batter.
Tips from Well-Known Chefs
- Mary Berry: “Ensure your eggs are at room temperature for a better rise and smoother batter.”
- Nigella Lawson: “A gentle hand is key when folding ingredients into the batter to keep it light and airy.”
- Paul Hollywood: “For even layers, use a kitchen scale to weigh your batter and divide it equally among the pans.”
Frequently Asked Questions
Q1: Can I make the sponge cake layers in advance?
A1: Yes, you can make the layers a day ahead. Wrap them tightly in plastic wrap and store at room temperature.
Q2: Can I use frozen berries for the compote?
A2: Absolutely! Frozen berries work well for the compote and are available year-round.
Q3: What if I don’t have three cake pans?
A3: You can bake the layers in batches if needed. Let the first layer cool before removing from the pan and reuse it for the next layer.
Q4: Can I use store-bought whipped cream?
A4: While homemade whipped cream is preferred for the best texture and flavor, you can use store-bought in a pinch.
Q5: How do I keep the whipped cream from melting?
A5: Make sure the cake is completely cool before assembling and chill the cake after assembly to help the whipped cream hold its shape.
Q6: Can I add other fruits to the compote?
A6: Yes! Peaches, cherries, or even apples make wonderful additions.
Q7: How many calories are in each serving?
A7: Each serving has approximately 510 kcal.
Q8: Can I use whole milk instead of heavy cream for the whipped cream?
A8: No, heavy cream is necessary for whipping. Whole milk won’t whip and achieve the desired consistency.
Q9: Is there a gluten-free version of this cake?
A9: Substitute with a gluten-free 1:1 baking flour blend for a gluten-free option.
Q10: Can I add liqueur to the compote?
A10: Yes, a splash of Grand Marnier or Chambord adds a nice flavor boost.
Enjoy creating this Victorian Sponge Cake with Berry Compote and Whipped Cream! It’s a beautiful and delicious dessert that’s sure to be a crowd-pleaser at any occasion. Happy baking!
