Strawberry and mascarpone cream sponge
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Transform a simple Victoria sponge cake into a luxury treat by filling it with mascarpone cheese, cream and luscious British strawberries
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Prep time: 55 mins
(including decorating time) -
Cooking time: 20 mins
(may need an extra 5 mins) -
Total time: 1 hr 15 mins
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Costs: Cheap as chips
Ingredients
The sponge cakes can be made a day ahead, but don't add the filling until 2-3 hours before serving.
- 225g (8oz) butter, softened
- 225g (8oz) caster sugar
- 4 large eggs, beaten
- 225g (8oz) self-raising flour
- 1tbsp milk
- 3tbsp strawberry jam, sieved
- 2tsp lemon juice
- 150g (6oz) strawberries
- 142ml carton double cream
- 125g (5oz) mascarpone cheese
- Icing sugar, to dust
- Few halved strawberries, to decorate
Method
- Place the butter and sugar in a large bowl and beat until pale and creamy. Beat in the eggs, a spoonful at a time. Add a little flour if the mixture begins to curdle. Fold in the rest of the flour and milk.
- Divide mixture between 2 greased, lined 20cm (8in) round loose-based cake tins. Level the surface. Bake in a preheated oven at 180°C (350°F, gas mark 4) for 20-25 mins until risen, golden and firm to the touch.
- Cool the cakes in the tins for 5 mins, then turn out on to a cooling rack. Leave to cool completely. Mix together the sieved jam and lemon juice. Hull and slice the strawberries; stir gently into the jam mixture.
- Slowly beat the cream into the mascarpone cheese. Spread the mixture over one of the sponges and top with the fruit mix and the other sponge. Dust with icing sugar; decorate with halved strawberries.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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