Print

Victoria Sponge Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic, fluffy Victoria Sponge Cake with mascarpone cream and fresh berries, perfect for any celebration.

Ingredients

Scale
  • 200g unsalted butter, softened
  • 200g caster sugar
  • 4 large eggs
  • 200g all-purpose flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 250ml mascarpone cheese
  • 250ml heavy cream
  • 100g strawberry coulis
  • Fresh berries for decoration (e.g., strawberries, blueberries)

Instructions

  1. Preheat your oven to 180°C (350°F) and grease and line two 8-inch round cake pans.
  2. Cream together the softened butter and caster sugar until light and fluffy.
  3. Beat in the large eggs one at a time, then stir in the vanilla extract.
  4. Sift in the all-purpose flour and baking powder, then fold gently until just combined.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops.
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  8. Whip together the mascarpone cheese and heavy cream until soft peaks form.
  9. Place one cake layer on a serving plate, spread a portion of the mascarpone mixture, then drizzle with strawberry coulis and add fresh berries.
  10. Layer the second cake on top and repeat with remaining mascarpone mixture, coulis, and berries.
  11. Slice and serve your delightful Victoria Sponge Cake.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Leftover mascarpone mixture can be kept for about 2 days.

Nutrition

Find it online: https://tashirecipez.com/victoria-sponge-cake/

Scroll to Top