Bramley apple Victoria sandwich with blackberry cream
0 minutes
0 minutes
about 12 people
  • 200 g caster sugar
  • 200 g self-raising flour
  • 200 g Softened Butter
  • 4 eggs, beaten
  • 1 teaspoon of baking powder
  • 2 tablespoons of milk
  • 1 teaspoon of vanilla extract (optional)
  • 1 large or 2 small Bramley apples, peeled, cored and diced into roughly 1cm squares
  • 1 tablespoon of caster sugar, to coat the cubes in
  • Cream filling:
  • 150 ml double cream
  • 150 ml Greek Yoghurt
  • 1 tablespoon of maple syrup
  • Blackberry compote:
  • 400 g blackberries (2 punnets)
  • 4 tablespoons of caster sugar

Pre-heat your oven to 180C. Grease 2 x 20cm sandwich tins with a little butter. Now line them both with baking parchment. It is worth doing this, they come away so much easier. I make little circles for the bottom (trace the tins) and then cut long strips for the diameter. To make the sponges, mix all your ingredients together in a bowl (apart from the apple). I use an electric whisk but a hand whisk is fine. Peel, core and dice your apple. Toss in a little sugar to sweeten, as Bramley is quite a sour variety, and gently fold into the sponge mix. Divide mixture between two tins. Bake for about 20-25 minutes on 180C. To test whether they are done, poke a skewer into the middle and if it comes out clean, it's ready to come out. Let the sponges cool a little in their tins before carefully taking them out and peeling the parchment away. Now allow them to cool completely on a wire rack. It's fine to make the sponges the night before they are needed. Wrap in foil and put in a cool dark place like a bread bin. To make your compote, tip the berries and sugar into a saucepan. Let it come to the boil, gently. Cook on a low heat for about 20 minutes, or until the fruit has broken down a little but it's still recognisable. Let it cool. Again, I do this in advance. Make your cream filling just before you are ready to finish the cake. Whip cream until forming stiff-ish peaks (don't over whip, it's so easy to do - stop when you see silken peaks forming when you lift out the whisk). Now fold in thick Greek yoghurt and maple syrup. To build the cake, put one sandwich on a plate, and spoon on some compote, spreading so it's right up the sides. Using a palette knife or similar, smooth on the cream filling. Now add more compote. Top with remaining sandwich. I usually choose to show the flattest side on top. Dust with icing sugar. Devour with good friends and gallons of tea.


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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.