Ingredients
Ingredients:
For the cake:
- 4 Free-range eggs
- 225g/8oz Caster sugar
- 225g/8oz Marriage's Finest Self-Raising White Flour
- 2 tsp Baking powder
- 225g/8oz Baking spread and a little extra to grease the tins
- 1 tsp Vanilla extract
For the filling:
- 300g Double cream
- 30g Icing sugar
- 250g Mascarpone
- 1 tsp Vanilla extract
- 4 tbsp Jam (I went for rhubarb and strawberry but pick your favourite!)
Equal Weight Victoria Sponge
A British summer time classic – an Equal Weight Victoria Sponge Cake. When I crave a traditional light sponge, this is where I go - its truly delicious, fresh, light, with just the right amount of sweetness. Some people may call it a pound cake – but I always knew these classic sponges as an equal weight cake! It’s a great base when making any sponge cake. If you are feeling experimental you could add a flavour to it and end up with a chocolate sponge sandwich or coffee sponge!
Why use baking spread rather than butter? I would normally bake with butter, but when you want a light sponge, I find that spread helps keep a softer more delicate texture. It’s also easier when mixing for a quick easy cake!
Method:
- Preheat and Prepare: Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of two 20cm/8” sandwich cake tins.
- Make the Batter: In a large mixing bowl, add all the ingredients, remembering to sift the flour! Mix until well combined and you are left with a smooth mix that falls off the whisk with ease. An electric mixer is great for this as it keeps the mixture nice and aerated, just be sure not to over whisk.
- Bake: Divide the mixture evenly between the two tins, gently and not overworking it, spread the mix to the edges of the tin. Bake on the middle shelf for 25 minutes or until lightly golden and a skewer inserted into the centre comes out clean. It may be a little quicker so it’s a good idea to check them after 20 minutes.
- Cool: Allow the sponges to sit in the tins for around a minute before turning them out onto a cooling rack.
- Make the cream filling: Add the fridge cold mascarpone to your mixing bowl and whisk slowly to loosen it to a smooth mix (around 30 seconds) then, sift the icing sugar in and continue to mix on a medium low speed until smooth. At this point you may want to wipe around the bowl with a spatula, making sure all is incorporated with the sugar. Then add the vanilla extract and gradually the double cream, all while mixing on a low speed. Keep a close eye on the thickness as cream tends to thicken very quickly. You will want to stop the mix just before the desired thickness is achieved as it will continue to thicken once the mixer has been turned off. Mine will take around 30 seconds to thicken once the cream has all been added – I use the Ankarsrum balloon whisk in the beater bowl.
- Decorate: Once the cakes are completely cool, its time to assemble! Place one cake upside down onto a plate and spread it with half of the cream mix. Then on top of the cream add a generous spreading of jam. Sandwich on the other cake, top side up and add the remaining cream. I like to use a pallet knife to make a texture once the cream is evenly spread. Then finish it off with some fresh strawberries.
- Enjoy! This should keep fresh for a few days in an airtight container, but because of the fresh cream it needs to be stored in the fridge.
