Victoria Sponge with Gooseberry Compote
Author: 
Recipe type: Dessert
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A classic English sweet appropriate for dessert or afternoon tea: gooseberry compote and whipped cream sandwiched between layers of sponge cake.
Ingredients
Gooseberry compote
  • 1½ pints gooseberries, topped and tailed (stems and blossoms removed - I find that the easiest way to do this is with kitchen scissors)
  • 1½ cups sugar
  • ½ cup water
Sponge Cake
  • ¾ cup all purpose flour
  • ¾ cup cake flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 8 oz unsalted butter at room temperature
  • 1 heaping cup sugar
  • 4 large eggs at room temperature
  • 1 TB vanilla extract
  • Zest from one lemon
Filling
  • ¾ cup heavy cream
  • 1 tsp sugar
  • 1 tsp vanilla extract
Instructions
  1. To make the gooseberry compote, combine the gooseberries, sugar and water in a large saucepan.
  2. Bring mixture to a boil, turn down heat and simmer until gooseberries have burst. Mash berries with a fork or potato masher and simmer a few more minutes until thickened.
  3. Allow to cool and set compote aside. (May be done up to three days in advance.)
  4. To make the sponge cake, preheat oven to 375 and butter and flour two 8 or 9 inch round baking pans.
  5. In a small bowl, whisk together flours, baking powder and salt. Set aside.
  6. Cream butter and sugar in the bowl of a standing mixer until light and fluffy, about three minutes
  7. Add eggs one at a time, scraping down the sides of the bowl between each addition.
  8. Add the vanilla extract.
  9. Gradually add the flour mixture, scraping down the sides of the bowl as necessary, just until combined. Do not overmix!
  10. Fold in lemon zest.
  11. Divide batter evenly between the cake pans. (I weigh mine to make sure that I have divided the batter evenly but it is possible that I am a bit obsessive.) Smooth tops.
  12. Bake 20 minutes or until a skewer inserted in the middle comes out clean and cake has begun to pull away from the sides of the pan.
  13. Allow to cool on a wire rack.
  14. Pour heavy cream into bowl of a standing mixer and beat with the whisk attachment on high speed. Gradually add the sugar and vanilla extract.
  15. Beat until soft peaks form. Cover and keep refrigerated until needed.
  16. Carefully remove cakes from cake pans.
  17. Examine the bottom of each cake and select the cake with the firmer bottom to be the bottom layer of the sponge.
  18. Place 1⅓ cups gooseberry compote on the top of bottom layer. Top with whipped cream and spread it over the compote but do not spread it all the way to the edge.
  19. Top with the second cake, flat side down and press down very lightly.
  20. Dust with powdered sugar for decoration.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/07/27/victoria-sponge-with-gooseberry-compote/