• Bruni

Victoria Sponge Cake

Updated: May 31, 2019



Classic British cake full of fresh strawberries and whipped cream. One of these flavourful desserts which you are going to prepare in under 1 hour.



Our sponge is free from butter, cream and baking powder making this dessert that little bit lighter. There are only 3 ingredients in the sponge. It's our reliable, foolproof recipe - the sponge always rises beautifully. There is only one trick - once baked you need to drop the tin from 50cm to lock the air bubbles. Yes, you read it right - we will ask you to drop the tin at the end of baking :) This simple trick will prevent the sponge from deflating when cooling.



Fill the sponge with strawberry jam or strawberry coulis, fresh strawberries and freshly whipped cream. We are topping up our Victoria Sponge cake with strawberry mascarpone cream which has one secret ingredient - freeze-dried strawberries. Thanks to the addition of freeze-dried berries the cream has intense berry flavour and keeps intact for longer.




All in all - enjoyable, quick dessert, suitable for any time of the year but especially pleasant when summer berries are in season.



Victoria Sponge Cake Recipe


Yield: 12 servings

Time: 60 minutes

Tin: 21 cm round


Ingredients:

Sponge

- 1 Drop Sponge


Filling

- 250g good quality strawberry jam or strawberry coulis (see Hints)

- 500g fresh strawberries, washed and dried, cut in halves

- 400ml double/heavy cream (at least 36% fat)

- 2 Tablespoons (30g) vanilla sugar or caster sugar

- freshly squeezed clear orange juice from 1 orange

- 2 Tablespoons Grand Marnier or Limoncello (optional)


Strawberry Icing (optional)

- 1/3 cup* (40g) confectioners’ sugar, sifted

- 50g unsalted butter, room temperature (soft)

- 125g Mascarpone

- 1/3 cup freeze-dried strawberries

- pinch of salt

*cup=250ml cup


Method:


1. Prepare 1 Drop Sponge from this recipe. Once cooled completely, cut the sponge horizontally in half. Mix orange juice with liqueur (if using) and sprinkle both sides of the sponge. Spread strawberry jam or strawberry coulis (see Hints section below the recipe) on the bottom half of the sponge.


2. Assemble: Beat double cream with vanilla sugar (or caster sugar) until firm (2 minutes). You don’t want to over-work it as it will become dry and lumpy. Once done, transfer onto the bottom half of the sponge. Place strawberry halves on top of the cream and close the cake with the other half of the sponge. You may opt to decorate with confectioners’ sugar or proceed to step 3.


3. Prepare Strawberry Icing: Beat butter on high speed for 1 minute (make sure it’s soft and at room temperature). Add confectioners’ sugar (1 Tablespoon at a time), pinch of salt and beat until it's fluffy and sugar is well incorporated. Start adding Mascarpone cheese - 1 Tablespoon at a time and mix on medium speed until it's fully incorporated. In the food processor or grinder process freeze-dried strawberries into a fine powder. Add that powder to Mascarpone cream and mix on medium speed until fully incorporated. You want here a fairly thick mixture to cover the sponge well. If too thick - add 1 more teaspoon of Mascarpone, if too thin - add more freeze-dried strawberries.


Hints:


1. Instead of using strawberry jam you may opt to prepare strawberry coulis. In a small pot mix 2 Tablespoons of hot water with 6 Tablespoons sugar (90g), add 400g fresh strawberries and cook on medium heat for 10 -15 minutes stirring occasionally. Strawberries will reduce in that time. You may opt to purée the mixture until smooth or use as is. Cool completely before applying on the sponge.


2. To intensify zesty flavour you may opt to add 1 teaspoon lemon or orange zest (zest from 1 lemon/orange) to your sponge - beat egg whites with sugar first to create meringue, then add zest mixing on medium speed for 30 seconds until zest is incorporated. Proceed with the rest of the steps as in the recipe.



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