Print

Victoria Sponge Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic Victoria Sponge Cake, light and airy with a decadent mascarpone filling and fresh strawberry coulis, perfect for any occasion.

Ingredients

Scale
  • 200g unsalted butter, softened
  • 200g granulated sugar
  • 4 large eggs
  • 200g all-purpose flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 200ml mascarpone cheese
  • 100ml heavy cream
  • 200g strawberries, pureed (for coulis)
  • Fresh berries (strawberries, raspberries, blueberries) for garnish

Instructions

  1. Preheat the oven and prepare pans: Preheat your oven to 180°C (350°F). Grease and flour two 8-inch round cake pans to prevent the cakes from sticking.
  2. Cream the butter and sugar: In a bowl, cream together the softened butter and sugar until light and fluffy, which usually takes about 3-4 minutes.
  3. Incorporate the eggs: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Combine the dry ingredients: Sift the flour and baking powder together, then gradually add to the creamed mixture, mixing until just combined.
  5. Divide and smooth the batter: Divide the batter evenly between prepared pans and smooth the tops with a spatula.
  6. Bake the cakes: Bake for 20-25 minutes or until a toothpick comes out clean.
  7. Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
  8. Prepare the mascarpone cream: In a separate bowl, whip the mascarpone cheese and heavy cream together until thick.
  9. Layer with strawberry coulis: Once the cakes have cooled, spread a layer of strawberry coulis on one cake layer, followed by the mascarpone cream.
  10. Assemble the cake: Place the second cake layer on top, repeating the process with more coulis and cream.
  11. Final touch: Dust the top with powdered sugar if desired, then slice and serve!

Notes

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap slices tightly and freeze for up to a month.

Nutrition

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

Scroll to Top