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. But it surely additionally works effectively in the event 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 effectively 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 pictures to create a 4 layer taller cake.

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

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

The one with wild strawberries is one in all my favourites.

Notes

Make it possible for all components 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 effectively 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 verify its effectively mixed. I then add the eggs separately, ensuring every egg is effectively overwhelmed in earlier than including the subsequent.

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 truffles 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

Components

• For the sponge

• 250g unsalted butter softened

• 250g caster sugar

• 5 medium eggs at room temp

• zest of two limes (lemons work effectively too)

• 1 tsp vanilla bean paste

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

• 1 tsp salt

• 4 tbsp entire 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 (optionally available)

• lime curd or lemon curd (optionally available 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 it will take a minimum of 5 minutes but it surely might take 10. scrape across the bowl half method by way of to make sure it’s evenly whipped. Add the eggs separately making certain every egg is mixed earlier than including the subsequent egg. 
• Combine the flour, baking powder and salt collectively, then fold in to the moist components utilizing a spatula till effectively 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. Depart to chill. 
• For the strawberries
• Slice the strawberries and place in a bowl and add the rose water and sugar and blend. 
  Depart 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. When you discover it too thick, you possibly can loosen it with some entire milk, i add a tbsp at a time till its the consistency i like. I don’t like my frosting too candy, however in the event 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 possibly can omit the lime curd) Then proceed this with the subsequent layer. Add the remainder of the frosting on prime and across the sides of the cake. 
  Embellish with roses or edible backyard flowers

Notes

• In some pictures you will note a cake with 4 layers, quite than 3, i adjusted this recipe for that to make an additional layer.
• Make it possible for all components are room temperature