Great British Bake Off winner Candice Brown gives us her delightful recipe for Triple-layer berry Victoria Sponge.

  • 40
  • 10-12
  • Easy
Candice Brown won The Great British Bake Off last year, and now has her first book out. Comfort, as its title suggests is a collection of Candice’s tried-and-tested home classics: “The sort of things you want to stick your face in, grab a spoon, dive straight in and worry about burning your mouth later.”


  • 335g self-raising flour
  • 335g unsalted butter, softened
  • 335g golden caster sugar
  • 3 tsp baking powder
  • 6 large eggs
  • grated zest of 2 lemons
  • juice of 1 lemon
  • 150g fresh raspberries
  • 600ml double cream
  • 500g fresh strawberries, hulled
  • icing sugar, to finish


Triple-layer berry Victoria sponge

Preheat the oven to 160C fan/ 180C/Gas Mark 4.

Grease three 25cm round, loose-bottomed sandwich tins and line the bases with greaseproof paper.

Sift the flour into a large bowl and add the butter, sugar, baking powder, eggs, lemon zest and juice. Mix together until smooth, fluffy and combined.

Divide two-thirds of the mixture between two of the tins.

Reserve five of the fresh raspberries for the decoration, then add the rest to the last third of the mixture and mix them through, crushing some of the raspberries as you go.

Put this mixture into the third tin.

Place the three tins in the oven and bake for about 20 minutes until the sponges are risen and golden.

The raspberry sponge may need another five minutes. Remove the tins from the oven and turn out the sponges on to a wire rack. Leave to cool.

Whip the double cream thick enough to hold its shape – do not over-whip – and spoon into a piping bag with a round nozzle.

Reserve five of the strawberries for the decoration.

Evenly slice the rest of the strawberries.

Pipe a layer of double cream on to one of the plain sponges. Top with a layer of sliced strawberries.

Spread a small amount of cream on the underside of the raspberry sponge, then place it gently on top of the strawberries.

Pipe a layer of double cream on the raspberry sponge and top this with the rest of the sliced strawberries.

Spread a small amount of cream on the underside of the other plain sponge, then set this on top of the strawberries. Push down gently.

Top with any leftover cream, the reserved strawberries, cut in half, and the reserved raspberries, then dust with icing sugar.

Sponge cake

Triple-layer berry Victoria sponge. Picture: Ellis Parrinder

• Comfort: Delicious Bakes And Family Treats by Candice Brown, photography Ellis Parrinder, is published in hardback by Ebury Press, priced £20  


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