Fiona Cairns Summer Berry Victoria Sponge | Pastry Recipes

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  • Bake with Royal Baker Fiona Cairns as she shows us how to make this Victoria Sponge with Summer Berries.

    Fiona packed this delicious sponge with three tiers of beautiful British summer fruit, separating four layers of cake. It’s a real spectacle and feeds a good crowd of people. In fact, you can cut this cake into about 16-18 generous, tall pieces. Decorate it with additional ribbons, garlands, flags, flowers or fruit – as you wish. In total, you only need about an hour to do this, plus cooling time. To make the four layers, you will need to bake two 20cm sponges, which you will cut in half to create four tiers.


    • For the sponge:

    • 350 g softened unsalted butter, plus more for greasing the mold

    • 350g self-rising flour

    • 2 teaspoons baking powder

    • 6 eggs, lightly beaten

    • 350 g golden caster sugar

    • 2 teaspoons vanilla extract

    • For the filling:

    • 600 ml fresh cream

    • Icing sugar, to taste

    • 1 teaspoon vanilla extract

    • 300g strawberries

    • 300g of raspberries

    • 300g blueberries

    • Decorate:

    • Small Union Flags on cocktail sticks

    • 180cm of 5mm wide ribbon (or enough to wrap your cake stand twice)

    • 1 roll of double-sided tape


    • Preheat the oven to 180°C/350°C/gas brand 4

    • Take 2 sandwich molds of 20 cm. Butter the molds, then line the bottoms with parchment paper. Also line the sides with a collar of parchment paper 7 cm high, to allow the rise.

    • For this sponge, I use an electric mixer and beater, but use a food processor, or bowl and electric whisk, if desired.

    • Sift the flour and baking powder into the bowl, then add the butter (nuts), eggs, sugar and vanilla. Beat together until well blended, taking care not to over mix, this will give you a light sponge. Pour the batter into the molds and level the top.

    • Bake for 30 to 35 minutes, until the cakes spring back to the touch or a knife inserted in the center comes out clean.

    • Remove from oven and let sit for a few minutes, then run a knife around the edge to loosen the cake from the pan and unmold onto a wire rack. Peel off the paper and leave until completely cold.

    • To do the filling, lightly whip the double cream until thickened and stir in the vanilla extract and icing sugar, if using. Be sure to save a few of each fruit to decorate the top of the cake. Take your Victoria sponges and split them horizontally. Divide the cream between each of the 4 layers (i.e. 3 layers of cream and the top). Then place your fruit on each layer, making sure the fruit is visible towards the outer edges of each layer, so you can see the different colors.

    • Place the cake on its stand. Arrange the remaining fruit on top of the cake, place the Union Jack flags on top, and secure the garland around the cake stand with the tape.

    Tip for making a Victoria sponge from Fiona Cairns with summer berries

    To create your own red, blue, and white paper cut-out diamonds, fold them in half over a piece of ribbon and glue the two sides together.

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