Black Victoria Sponge Cake

YouTube video

Recipe by Stefano Cavada


  • 170g butter
  • 170g sugar
  • 115g cake flour
  • 1 teaspoon baking powder
  • 2 ½ teaspoons of Molini Spigadoro vegetable charcoal (optional)
  • pinch of salt
  • 55g unsweetened cocoa powder
  • 3 eggs
  • 400ml whipping cream
  • Strawberries and mixed forest fruits



Mix the sugar and softened butter together in a bowl, then beat with an electric whisk until you obtain a fluffy mixture. In another bowl, mix the flour, yeast, cocoa powder, vegetable charcoal and a pinch of salt with a whisk. Add one egg at a time to the butter and sugar mixture, together with the other sieved in ingredients. Mix together with an electric whisk. Grease and flour two 20-cm moulds, divide the mixture and pour it into the trays. Bake in a static, preheated oven at 190°C for 25 minutes. Once cooked, cool the cakes on a cooling rack. In the meantime, chop the strawberries into small pieces and whip the cream with a whisk. Now, place the cakes on a serving plate, pour half the whipped cream in the centre without spreading it to the edges. Add half the wild berries and diced strawberries. Cover with the other cake, the other half of the cream and red berries. Dust with icing sugar.

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