# Blackcurrant Tea Victoria Sponge

**Canonical URL:** https://teas.co.uk/recipes/biscuits/blackcurrant-tea-victoria-sponge/
**Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent

## Recipe Product Mapping

- Required tea: [Hyson Blackcurrant Infused Black Tea, 32 Tea Bags 32g](https://teas.co.uk/product/hyson-blackcurrant-infused-black-tea-32-tea-bags-32g/) | role: primary | reason: Primary tea mapped as required for this recipe. | confidence: high

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## Summary

A Victoria sponge baked with Hyson Blackcurrant tea infused into the milk, soaked with blackcurrant tea drizzle, filled with jam and whipped cream.

## Description

This is a proper Victoria sponge made with Hyson Blackcurrant Infused Black Tea, so the cake really tastes of blackcurrant rather than just looking pink. The tea goes in twice: infused into the milk that flavours the sponge, and brushed across the layers as a light soak after baking, before the jam and cream go in.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Blackcurrant Tea Victoria Sponge recipe. Canonical: https://teas.co.uk/recipes/biscuits/blackcurrant-tea-victoria-sponge/For a Victoria sponge the milk is the carrier, so the tea is steeped into warm milk rather than water or butter. Keep the soak light, about a tablespoon per layer, or the sponge turns wet. Filled with good blackcurrant jam and softly whipped cream, it is a teatime cake that tastes of its tea.

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