Dive into the timeless elegance of the Victoria Sponge Cake, a quintessential British dessert known for its light, airy texture and delightful simplicity. This version enhances the classic with a luscious layer of strawberry jam and a rich mascarpone and whipped cream frosting, making each bite a perfect balance of sweet and creamy.
Why You’ll Love This:
- Classic Flavors: The combination of sponge cake, fresh cream, and strawberry jam is both comforting and indulgent.
- Light and Fluffy: The sponge is airy and moist, ideal for pairing with the richness of the frosting.
- Versatile for Any Occasion: Perfect for tea time, celebrations, or as an elegant dessert after a family dinner.
Perfect Occasion: This cake shines at events where a touch of elegance is desired, such as afternoon tea, birthdays, or any gathering that calls for a classic dessert. It’s also wonderful for holidays like Mother’s Day or a springtime brunch.
Decoration Tips:
- Dust the top of the cake with powdered sugar for a simple yet elegant finish.
- Garnish with fresh strawberries to echo the jam’s fruity flavor.
- Decorate with edible flowers for a sophisticated, garden-party look.
Ingredients:
- 150g butter
- 3 eggs
- 140g all-purpose flour
- 135g sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 60g buttermilk
- 1 tsp vanilla extract
Frosting:
- 80g mascarpone
- 160g whipping cream
- 20g sugar
- Vanilla extract to taste
Additional:
- Strawberry jam for filling
Instructions:
- Preheat your oven to 180°C (356°F) and grease two 15cm cake pans.
- Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Sift together the flour, baking powder, baking soda, and salt. Gradually add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in the vanilla extract.
- Divide the batter evenly between the prepared pans. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, whip the mascarpone, whipping cream, sugar, and vanilla extract until stiff peaks form.
- Once cooled, spread a generous layer of strawberry jam on one cake layer. Top with half of the frosting. Place the second cake layer on top and spread the remaining frosting over the top.
- Chill the cake for at least an hour before serving to allow the frosting to set.
Enjoy this delightful Victoria Sponge Cake, a timeless treat that brings a touch of sophistication and pleasure to any occasion!
