Victoria Sponge  Cake

easy & delicious

Tasha's Artisan Foods


– Butter, softened – Sugar  – Eggs – Vanilla extract – All-purpose flour – Baking powder – Mascarpone cheese – Cream – Strawberries all ingredients below!

step 1

Preheat oven to 180C. Grease 2 8" pans well. Line the bottom of the cake tins with parchment paper. Sift together the flour and baking powder in a bowl.

step 2

In a bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after every addition.

step 3

Whisk in the vanilla extract and lemon zest. Fold in the dry ingredients until no white streaks are visible. Divide the batter equally between the 2 pans.

step 4

Bake at 180C for 20-25 minutes. Let the cakes cool in the pans for a few minutes before turning them out on a cooling rack.

step 5

Beat together the mascarpone cheese, cream, and icing sugar in a bowl until soft peaks form. Fold in lemon zest.

step 6

Once the cakes have cooled completely, place one cake right side down on a serving platter.

step 7

Spread 3/4 of the filling on top of the cake. Arrange the chopped strawberries on top. Place the second cake, right side up on top of the strawberries.

step 8

Spread the balance filling on top. Decorate with more strawberries. Slice and serve. Enjoy!