Zesty vanilla Victoria sponge with rose macerated strawberries

A zesty vanilla Victoria sponge layer cake, with rose macerated strawberries and mascarpone cream.

I make variations of this cake on a regular basis, swapping lime zest for lemon, and including completely different fillings, right here i’ve used strawberries, jam and curd. However it additionally works nicely when you use lemon zest within the sponge, omit the rosewater and use peach and raspberry because the filling for a peach melba model.

Go together with what’s seasonal or what ever your favorite fruit is. This sponge additionally works nicely brushed with a syrup, i’ve not added one right here although.

This recipe makes 3 skinny 8 inch layers, i adjusted the recipe and made further for the cake in a few of these images to create a 4 layer taller cake.

Victoria sponge desserts are straightforward as they typically use the identical weight in flour, sugar and butter.

Adorning this cake is the enjoyable half, i really like to make use of edible flowers from the backyard, right here you may see a couple of variations of it through the years.

The one with wild strawberries is considered one of my favourites.

Notes

Ensure that all substances are room temperature, i do know this looks like a easy factor, but it surely actually makes all of the distinction and helps create a fluffy cake.

I exploit a balloon whisk when beating the butter, sugar and vanilla collectively and beat it for nicely over 5 minutes till pale and actually gentle. I scrape across the bowl with a spatula and whisk once more for 1-2 minutes to ensure its nicely mixed. I then add the eggs one by one, ensuring every egg is nicely overwhelmed in earlier than including the following.

When all of the eggs are added i take away the bowl from the mixer and fold within the flour by hand so i don’t over combine it.

I bake my desserts at a decrease temperature in order that rise evenly and don’t dome within the center.

Zesty vanilla Victoria sponge with rose macerated strawberries

Recipe by Aimee TwiggerCourse: baking, cake

Elements

• For the sponge

• 250g unsalted butter softened

• 250g caster sugar

• 5 medium eggs at room temp

• zest of two limes (lemons work nicely too)

• 1 tsp vanilla bean paste

• 250g self elevating flour or (250g plain flour with 2 tsp baking) powder

• 1 tsp salt

• 4 tbsp complete milk at room temp

• For the macerated strawberries and filling

• 200g contemporary strawberries hulled and sliced into half or quarters

• 3 tbsp caster sugar

• 1/2 tsp vanilla bean paste

• 1 tsp rosewater (elective)

• lime curd or lemon curd (elective i like so as to add a zesty hit)

• Strawberry jam

• For the frosting

• 500g mascarpone 

• 250ml double cream

• 5 tbsp icing sugar or extra to your style

• 1-2 tsp rosewater

Instructions

• For the cake
• Preheat the oven to 160c fan.
  Grease and Line three shallow 8 inch pans. 
• Utilizing a balloon whisk Whip the butter and sugar and vanilla collectively till pale and fluffy this may take at the least 5 minutes but it surely may take 10. scrape across the bowl half approach by way of to make sure it’s evenly whipped. Add the eggs one by one making certain every egg is mixed earlier than including the following egg. 
• Combine the flour, baking powder and salt collectively, then fold in to the moist substances utilizing a spatula till nicely mixed. Add the lime zest and fold in,
• Add the milk and fold in. 
  Divide the combination between the three tins and place on the center shelf of the oven and bake for approx 20 minutes or till a knife inserted within the center comes out clear. Go away to chill. 
• For the strawberries
• Slice the strawberries and place in a bowl and add the rose water and sugar and blend. 
  Go away to macerate for quarter-hour. minimize the strawberries smaller if wanted.
• For the frosting
• Whip the cream till simply starting to thicken. then add the mascarpone, icing sugar and rose water and blend once more till pillowy. If you happen to discover it too thick, you may loosen it with some complete milk, i add a tbsp at a time till its the consistency i like. I don’t like my frosting too candy, however when you do be at liberty so as to add extra icing (powdered) sugar.
• To assemble
  Add one of many layers on a cake plate then add a skinny layer or frosting. Pipe a hoop across the edge. Spoon on some strawberries and add a couple of spoonfuls of lime curd and jam. (if you need the strawberry and rose flavour to shine you may miss the lime curd) Then proceed this with the following layer. Add the remainder of the frosting on prime and across the sides of the cake. 
  Beautify with roses or edible backyard flowers

Notes

• In some images you will notice a cake with 4 layers, reasonably than 3, i adjusted this recipe for that to make an additional layer.
• Ensure that all substances are room temperature