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
Ingredients
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
Method
- 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.