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

Ingredients

The sponge cakes can be made a day ahead, but don't add the filling until 2-3 hours before serving.

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.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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stephanie lindsay, posted 1 week ago

i think that this recipe for making mothers day cake,,,because they look very good and it would be nice to make it for your mum for mothers day !(L):)

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