Blackberry Victoria Sponge: A Delightful British Treat

The Victoria sponge cake is a classic British delicacy, named after Queen Victoria. This delectable treat features two layers of light and fluffy sponge cake filled with a luscious layer of blackberry jam. Its delicate crumb and sweet-tart berry filling make it a beloved dessert for all ages.

Ingredients:

For the sponge cake: * 1 1/2 cups (180g) plain flour * 1 1/2 teaspoons (9g) baking powder * 1/2 cup (100g) unsalted butter, softened * 1/2 cup (100g) caster sugar * 2 large eggs * 1/2 cup (120ml) milk For the blackberry jam filling: * 1 pound (450g) blackberries * 1 cup (200g) sugar * 1 tablespoon (15ml) lemon juice

Instructions:

To make the sponge cake: 1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch (23cm) round cake tins with parchment paper. 2. Sift together the flour and baking powder. 3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. 4. Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Beat until just combined. 5. Divide the batter evenly between the prepared cake tins and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 6. Let the cakes cool completely in the tins before turning out onto a wire rack. To make the blackberry jam filling: 1. In a medium saucepan, combine the blackberries, sugar, and lemon juice. Bring to a boil over medium heat. 2. Reduce heat to low and simmer for 15-20 minutes, or until the jam has thickened. Remove from heat and let cool slightly. To assemble the Victoria sponge: 1. Place one layer of sponge cake on a serving plate. Spread with a layer of blackberry jam. 2. Top with the remaining sponge cake layer. 3. Dust with icing sugar and serve immediately.

Tips:

* For a richer flavor, use homemade blackberry jam. * If you don't have blackberry jam, you can substitute raspberry or strawberry jam. * The Victoria sponge can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.