Fruit-topped-victoria-sponge

Fruit-topped Victoria sponge

The quintessential English teatime treat

By , 24 April 2018

(23 votes)

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

  • Serves: 34

  • Price: 18p per serving

The Victoria sponge was one of Queen Victoria’s favourites. After her husband Prince Albert died in 1861, the Queen often held ladies’ tea parties at Osborne House, her residence on the Isle of Wight. According to historians, it was here that the cake was first named after the queen. Originally intended to be eaten by children as it contained no nuts or fruit pieces, the Victoria sponge was then decorated with just a single layer of jam. It was only in the 20th century that a luxurious helping of whipped cream was added. Delicious!

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 rapsberries
  • 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.