Fruit-topped Victoria sponge
Cook: 1 Hour
Price: 18p per serving
- 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 rapsberries
- 10 sprigs fresh rosemary
- Icing sugar, to dust
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.