This delicious strawberry and mascarpone cream sponge is a quick and easy way to transform that classic Victoria sponge cake. Strawberry and mascarpone cream make a luxury take on a Victoria sponge, taking only 1hr and 15 mins to prepare and bake. This recipe makes 1 regular sized cake, enough to feed 6-8 people, depending on how big you like to cut your slices! The fresh strawberries add a sweet, tangy flavour to every bite of this moist, dense sponge cake. The mascarpone gives it a creamy, rich texture as well as flavour. Store any leftovers in the fridge and eat within 1-2 days for the best taste.
- 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
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.
The sponge cakes can be made a day ahead, but don't add the filling until 2-3 hours before serving.