Transform a simple Victoria sponge cake into a delicious teatime treat by filling it with mascarpone cheese, cream and luscious British strawberries. The sponge cakes can be made a day ahead, but don’t add the filling until 2-3 hours before serving.
Takes: 1 hr 15 mins
225g (8oz) butter, softened
225g (8oz) caster sugar
4 large eggs, beaten
225g (8oz) self-raising flour
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 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.