I have made quite a few Victoria sponges on the blog over the past year, so I thought it was time to create my own recipe and start jazzing them up a bit! Don’t get me wrong, I love a classic Victoria sponge but it’s always fun to play around with the ingredients and see if you can make something a bit different. This time, I kept to a classic sponge recipe but used fresh hand-whipped cream for the filling alongside some Prosecco-fermented berries for a fresh and thick filling that still had a bit of a kick! I was given the jar of boozy berries from my parents at Christmas but if you did want to try and don’t have this it might work the same just to put some strawberries, cherries, blueberries, and raspberries in a bowl and pour a few glasses of Prosecco in and let this sit overnight in the fridge, hopefully, the next day you should have boozy berries; if not, you can buy the jar I have for £2 from The Wooden Spoon Co.
200g Caster Sugar
200g Butter, softened
200g Self Raising Flour
1 tsp Vanilla Essence
2 tbsp Milk
1 tsp Baking Powder
3-6 tbsp Boozy Berries
300ml Double Cream/ Heavy cream
1 tsp Vanilla Extract
3-6 tbsp Boozy Berries
To start with, preheat your oven to 190C/ 170 Fan/ Gas Mark 5 and grease two sandwich tins.
Put all the cake batter ingredients in a mixer and whisk until you have a thick batter with no lumps.
Now, add in some of your boozy berries and gently stir them into the mix with a spoon! I added between 3-6 tbsp of berries with the liquid, it was about a quarter of the jar because I wanted there to be enough fruit that you could see it bake into the cake but I was worried the fruit would stop it cooking as well but the cake came out beautifully moist and baked just right!
Pour the cake batter evenly between two tins making sure there is fruit visible in both tins. Pop the cakes in the oven for 20-25 mins until slightly risen, golden brown and a toothpick inserted into the middle comes out clean. Leave the cakes to cool in their tins for 10 mins before taking them out and letting them cool completely on a wire rack.
Now onto the filling! I put my 300ml of cream and 1 tsp vanilla extract into a mixer and let it whisk for 10-15 mins until I had thick cream but if you’re feeling strong you can try and whisk it by hand…good luck! However you choose, make sure the cream is fluffy and thick enough to form stiff peaks.
Using a knife/spatula, dollop the cream onto one half of the sponge cake (preferably the flattest half), push the cream all the way out to the edges but make sure you still have quite a thick pile in the middle.
Now add the berries! There’s no real method to this just spoon a few tbsp-worth into the middle of the cream until you think you have enough to get a good amount of berry in each slice, then I just drizzled some of the prosecco syrup on top and around the berries, letting it drizzle over the edge so it really worked into the cream.
And you’re done! I love how this looks, the fruit poking out of the sponge itself is really interesting to look at as well as when you cut a slice and get that lovely layer of thick cream and boozy berries! This recipe is insanely simple and I think it wouldn’t take any longer than 60 mins all in, this recipe is good for all skill levels as well as for baking with kids, the cake would be perfect as a birthday/ special occasion treat for any adult or older person who likes to eat cake and drink prosecco but finds it difficult to do at the same time! Let me know if you give this a go or adapt it in your own way, I’d love to see it!