Vikalinka · by Julia Frey of Vikalinka★ 5.0 (4)
Victoria Sponge Cake with Blackberry Compote
NUTRITION · PER SERVING60M COOK
CAL 34%·PRO 15%
CARBS 75G44% OF CAL
2G FIBER23G OTHER50G TOTAL SUGAR
FAT 40G53% OF CAL
21G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic layered sponge cake with luscious cream filling and blackberry compote, dusted with icing sugar. Rich, buttery, and elegant for special occasions or afternoon tea.
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View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 150g/1 1/2 cup blackberries
- 100g/1/2 cup sugar
- 2 tbs water
- 250 g/ 1 cup butter (softened and unsalted)
- 250 g/1 1/3 cup caster sugar
- 4 eggs (large)
- 1 tsp vanilla bean paste or extract
- 250 g/1 3/4 cup flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- zest of 1 lemon
- 250 ml/ 1 cup mascarpone (chilled)
- 1/4 cup icing sugar
- 175 ml/ 3/4 cup double/heavy cream
- 1 tsp vanilla bean paste
At a glance
PER SERVING · TIME 60M
CAL 34%·PRO 15%
CARBS 75G44% OF CAL
2G FIBER23G OTHER50G TOTAL SUGAR
FAT 40G53% OF CAL
21G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 271mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 129mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 271MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.