Victoria lemon sponge cake

Victoria Lemon Sponge Cake with Homemade Blackberry Compote and Mascarpone Vanilla Whipped Cream

If you’re looking for a show-stopping dessert that balances tangy lemon, sweet berries, and rich creaminess, this Victoria Lemon Sponge Cake with Homemade Blackberry Compote and Mascarpone Vanilla Whipped Cream is a perfect choice. Light, fluffy, and layered with luscious fillings, this cake is ideal for birthdays, afternoon tea, or any special occasion.

Ingredients

For the Lemon Sponge Cake (makes 2 layers)

200g (1 cup) unsalted butter, softened
200g (1 cup) caster sugar
4 large eggs
200g (1 2/3 cups) self-raising flour
1 teaspoon baking powder
Zest of 2 lemons
2 tablespoons milk
1 teaspoon vanilla extract

For the Homemade Blackberry Compote

300g (2 cups) fresh or frozen blackberries
50g (1/4 cup) granulated sugar
Juice of 1 lemon
1 teaspoon cornstarch (optional, for thicker compote)

For the Mascarpone Vanilla Whipped Cream Filling

250g (1 cup) mascarpone cheese
200ml (3/4 cup) heavy cream
50g (1/4 cup) powdered sugar
1 teaspoon vanilla extract

For Decoration (optional)

Fresh blackberries
Lemon zest
Icing sugar

Instructions

1. Prepare the Lemon Sponge Cake

Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20cm) round cake tins with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until pale and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Fold in the self-raising flour, baking powder, and lemon zest gently using a spatula. Add the milk and vanilla extract to loosen the batter.
Divide the batter evenly between the two prepared cake tins. Smooth the tops with a spatula.
Bake for 20–25 minutes, or until the cakes are golden, spring back when pressed, and a skewer inserted in the center comes out clean.
Allow the cakes to cool in the tins for 5 minutes, then turn them out onto a wire rack to cool completely.

2. Make the Homemade Blackberry Compote

In a small saucepan over medium heat, combine the blackberries, sugar, and lemon juice.
Cook for 8–10 minutes, stirring occasionally, until the berries release their juices and the mixture thickens slightly.
If you prefer a thicker compote, dissolve 1 teaspoon cornstarch in 1 tablespoon water and stir it into the compote. Cook for another minute until thickened.
Let the compote cool to room temperature before assembling the cake.

3. Prepare the Mascarpone Vanilla Whipped Cream

In a mixing bowl, beat the mascarpone cheese with the powdered sugar and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the mascarpone mixture until fully combined, creating a light, creamy filling.

4. Assemble the Cake

Place one lemon sponge layer on your serving plate or cake board.
Spread a generous layer of mascarpone vanilla cream over the sponge.
Spoon the blackberry compote evenly over the cream.
Top with the second sponge layer and lightly press down.
Spread a thin layer of remaining mascarpone cream over the top and sides to seal the cake (optional, for a smoother finish).

5. Decorate

Garnish with fresh blackberries and lemon zest for a fresh, vibrant look.
Dust lightly with icing sugar before serving for an elegant finish.

Tips for the Perfect Victoria Lemon Sponge

Room temperature ingredients: Make sure eggs and butter are at room temperature for a lighter, fluffier sponge.
Don’t overmix: Fold the flour in gently to keep the sponge light.
Even layers: Use a serrated knife to level the cakes if they domed during baking.
Compote sweetness: Adjust sugar in the blackberry compote depending on the sweetness of your berries.
Make ahead: Both the compote and mascarpone cream can be prepared a day in advance. Keep refrigerated until ready to assemble.

Variations

Mixed Berry Compote: Combine blackberries, raspberries, and blueberries for a colorful variation.
Citrus Twist: Add orange zest to the sponge or compote for extra citrus flavor.
Nutty Crunch: Sprinkle toasted almonds or hazelnuts between layers for added texture.
Gluten-Free Version: Substitute the self-raising flour with a gluten-free blend.

Serving Suggestions

Tea time treat: Pair slices with a cup of Earl Grey or green tea.
Celebration dessert: This cake makes a beautiful centerpiece for birthdays, bridal showers, or summer parties.
Individual portions: Cut into squares and serve in dessert plates with extra compote and cream on the side.

Storage

Refrigerator: Keep the cake in an airtight container for up to 3 days. The flavors improve as it sits, but the sponge may become slightly denser over time.
Freezing: Freeze sponge layers before assembling. Let them thaw completely before adding cream and compote.

Why This Cake Is Special

This Victoria Lemon Sponge Cake perfectly balances tangy lemon, sweet-tart blackberries, and rich mascarpone cream. Its light sponge ensures the dessert is not too heavy, while the homemade compote adds freshness and vibrancy. Every bite combines soft, creamy, and fruity textures, making it a show-stopping cake for any occasion.