Victoria sponge with crème patissière and gooseberry compote

Serves 8
Cooks in
Preparation Time


For the Sponge

225g butter, softened, plus extra for greasing
225g caster sugar
4 large free-range eggs
225g self-raising flour
1 tsp vanilla extract
4 tbsp milk
Icing sugar, for dusting

For the creme patissiere

250ml full-fat milk
½ vanilla pod, split lengthways
and seeds scraped
3 large free-range egg yolks
45g caster sugar
40g cornflour
142ml pot double cream
2 tbsp elderflower cordial

For the gooseberry compote

400g field fare frozen and thawed gooseberries
50g caster sugar, plus extra to taste
2 tbsp elderflower cordial

For the Sponge225g butter, softened, plus extra for greasing225g caster sugar4 large free-range eggs225g self-raising flour1 tsp vanilla extract4 tbsp milkIcing sugar, for dustingFor the creme patissiere250ml full-fat milk½ vanilla pod, split lengthwaysand seeds scraped3 large free-range egg yolks45g caster sugar40g cornflour142ml pot double cream2 tbsp elderflower cordialFor the gooseberry compote400g field fare frozen and thawed gooseberries50g caster sugar, plus extra to taste2 tbsp elderflower cordial


Victoria Sponge with gooseberry compote

01.Preheat the oven to 180°C/fan 160°C/gas 4. Butter and line 2 x 20cm round cake tins with baking paper. Cream the butter and sugar until fluffy, then gradually mix in the eggs with a little of the flour. Fold in the remaining flour, vanilla and milk, until smooth. Divide between the tins, level, and bake for 20-25 minutes. Cool for 10 minutes, then turn out onto a wire rack and cool completely.

02.Meanwhile, make the crème patissière. Heat the milk, vanilla pod and seeds in a small pan, until simmering. Whisk the yolks, sugar and cornflour in a bowl. Slowly whisk in the hot milk and return to the pan. Cook, stirring, for 2 minutes, until very thick. Discard the pod, cover the surface with cling film and cool.

03.For the compote, put the gooseberries and sugar in a small pan over a medium heat. 

04.Cook for 10 minutes (3-4 minutes if frozen), stirring occasionally, until soft. Stir in the elderflower cordial – add more sugar if it’s tart. Cool completely.

05.Whisk the cream and elderflower cordial to stiff peaks. Whisk in some crème patissière to loosen, then fold in the rest. Spread onto the flat side of 1 cake, then top with the gooseberry compote. Sandwich with the other cake, flat-side down, then dust with icing sugar to serve.

Many thanks to Delicious Magazine for this Recipe

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