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Fruit-topped Victoria sponge

The quintessential English teatime treat

, 24 April 2018

(121 votes)

Fruit-topped Victoria sponge
  • Cook: 1 Hour
    plus cooling

  • Serves: 34

  • Price: 18p per serving

Nutritional Info
Each 71g serving contains
  • Energy

    882KJ

    211KCAL

    11%
  • Fat

    11.4g

    med

    16%
  • Saturates

    4.0g

    high

    20%
  • Sugars

    15.6g

    med

    17%
  • Salt

    0.27g

    med

    5%
of your reference intake.
Typical energy values per 100g: 1243kJ/297kcal.
Ingredients
  • FOR THE CAKE
  • 350g Asda Best for Baking Cakes spread, plus extra for greasing
  • 350g caster sugar
  • 6 large eggs
  • 350g self-raising flour
  • TO DECORATE
  • 325g light mascarpone
  • 100g fat-free fromage frais
  • 200g Asda Raspberry Seedless Jam
  • 300g summer fruits - we used kiwis (peeled and sliced), strawberries (halved), and whole cherries and raspberries
  • 10 sprigs fresh rosemary
  • Icing sugar, to dust
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 3 x 20cm round cake tins.

  • Beat the spread and sugar until creamy. Beat in the eggs one at a time, adding 1tbsp of the flour with each of the last 2 eggs. Fold in the remaining flour.

  • Divide the cake mixture between the tins. Bake for 25-30 mins, or until the tops spring back when lightly pressed. Turn out of the tins and leave to cool completely on a wire rack.

  • Stir the mascarpone in a bowl to soften, then mix in the fromage frais. Spread one cake with a third of the jam followed by a third of the mascarpone mixture, then top with another cake. Spread with another third each of the jam and the mascarpone mixture, then top with the last cake.

  • Stir the remaining jam to loosen. Fold it gently into the remaining mascarpone mixture to create a ripple effect.

  • Top the cake with the ripple mascarpone, then the fresh summer fruits and rosemary sprigs. Dust with icing sugar to serve.