Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A Bite of Britain: The Patriotic Sponge

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Ruby Moukli, adapted from Nigella Lawson's 'Victoria Sponge'
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

This Patriotic Sponge Cake is a vibrant twist on the classic Victoria Sponge, featuring layers of soft vanilla cake filled with whipped cream, fresh raspberries, and blueberries, perfect for celebrating red, white, and blue occasions.

Ingredients

Units Scale
  • 200g (1 1/2 cups) self-raising flour
  • 25g (1/4 cup) cornflour
  • 225g (1 cup or 8 oz) butter, softened
  • 1 Tbsp vanilla extract
  • 225g (1 cup) caster sugar
  • 4 large eggs
  • 4 Tbsp milk
  • 200g (7 oz) fresh raspberries
  • 200g (7 oz) fresh blueberries
  • 300ml (1 1/4 cups) double cream
  • 2 Tbsp icing sugar, for dusting

Instructions

  1. Preheat your oven to 180°C (350°F) or gas mark 4. Grease and line two 21cm (8-inch) sandwich cake tins with parchment paper.
  2. Sift together the self-raising flour and cornflour in a bowl and set aside.
  3. In a large mixing bowl, cream the softened butter, vanilla extract, and caster sugar together until the mixture is light and fluffy.
  4. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
  5. Gradually fold in the sifted flours, alternating with the milk, until you have a smooth batter.
  6. Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.
  7. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean.
  8. Allow the cakes to cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
  9. Once cooled, whip the double cream until it holds soft peaks.
  10. Place one cake layer on a serving plate and spread half of the whipped cream over the top. Scatter the raspberries evenly over the cream.
  11. Place the second cake layer on top and spread the remaining whipped cream over it. Arrange the blueberries on top of the cream.
  12. Dust the top of the cake with icing sugar before serving.

Notes

This cake is best consumed on the day it’s made due to the fresh whipped cream. You can substitute other berries or fruits to match different flag colors. If you prefer a less sweet cake, reduce the sugar slightly. Store any leftovers in the refrigerator for up to 2 days.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Cuisine: British

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 25
  • Sodium: 220
  • Fat: 28
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 6
  • Cholesterol: 150

Did you make this recipe?

Share a photo and tag us @honestcooking — we can't wait to see what you've made!

Find it online: https://honestcooking.com/red-white-blue-patriotic-sponge-cake/