Victoria Sponge Cake - It’s the simplest cake recipe but gives you the prettiest results. Loaded with fresh strawberries and a hint of lemon that act as a naturally tart counterpoint to the sweetness of mascarpone, the sponge cake has the butteriest, tenderest character.
Prep Time25 minutesmins
Cook Time25 minutesmins
Course: Dessert
Keyword: Victoria Sponge Cake, Victoria Sponge Cake with strawberries, Victoria Sponge Cake with mascarpone cheese filling
Servings: 10Servings
Calories:
Author: Natasha Minocha
Ingredients
Victoria Sponge Cake
220gms Butter, softened
150gmsRaw sugarYou can also use regular white sugar
3Eggs
1.5tspVanilla extract
225gmsAll-purpose flour
2tspBaking powder
1/4tspSalt, if using unsalted butter
2-3tbspMilk, warm
Zest of 1 lemon
Mascarpone Cheese Filling
250gmsMascarpone cheese
50gmsCream
50gmsIcing sugar
2tspLemon zest
150gmsStrawberries, choppedPlus extra for decorating the top
Instructions
Preheat your oven to 180C. Grease 2 8" pans very well. Line the bottom of the cake tins with parchment paper.
Sift together the flour and baking powder in a bowl.
In another large bowl, beat together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after every addition.
Whisk in the vanilla extract and lemon zest.
Fold in the dry ingredients until no white streaks are visible.
If your batter is too thick, add warm milk, 1 tbsp at a time, until you get a thick, smooth batter.
Divide the batter equally between the 2 prepared pans.
Bake at 180C for 20-25 minutes or until a skewer inserted in the center comes out clean.
Let the cakes cool n the pans for a few minutes before turning them out on a cooling rack.
Mascarpone Cheese Filling
Beat together the mascarpone cheese, cream, and icing sugar in a medium - sized bowl until soft peaks form.
Taste and adjust for sweetness. Fold in lemon zest.
Cake Assembly
Once the cakes have cooled completely, place one cake right side down on a serving platter.
Spread about 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.
Spread the balance filling on top. Decorate with more strawberries.
Sprinkle some chopped pistachio and lemon zest. This is optional.