Victoria Mascarpone Naked Cake
The Victoria Mascarpone Cake features a cream filling accompanied with strawberry jam, sandwiched between sponge cakes, and finished with mascarpone cream. Simple yet elegant.
The elegant naked cake is not covered with cream, so the flavors of the sponge really stand out, making it all the more delicious. It makes the ideal dessert when served with fresh fruits.
What is Victoria Sponge Cake?
Named after Queen Victoria, also known as the Victoria sandwich, it is thought to have been one of Queen Victoria’s favourite cakes.
This traditional British layer cake is made from two buttery spongecake rounds that are sandwiched together with a thick layer of jam and whipped cream.
Why Cream of Tartar?
Cream of tartar is often used to stabilize egg whites and helps provide the characteristic high peaks in recipes.
If you do not have cream of tartar, lemon juice can be used as a substitute. The acidity in lemon juice is similar to that in cream of tartar, which helps to form stiff peaks when whipping egg whites.
This simple dessert is easy to make and goes well with afternoon tea or coffee. Instead of raspberry jam, use other flavors if you wish. Strawberry, blackberry and apricot jams are particularly good choices.
When frosting the cake, don't worry about making it perfect. The imperfections in the frosting make it so beautiful.
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Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Servings: 8 -10
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Ingredients
For the cake
125 g ( 4.5 oz / 1 cup) plain flour
pinch of salt
4 large eggs, separated, at room temperature
1/4 tsp cream of tartar or 1/2 tsp lemon juice
200 g (1 cup) caster sugar, divided
110 g (3.9 oz / 1/2 cup) butter, at room temperature
1 tsp vanilla extract
For the Mascarpone Filling
220 g (8 oz) strawberry jam
250 g (8.8 oz) mascarpone
2 Tbsp whipping cream (35%)
1 Tbsp caster sugar
2 tsp vanilla extract
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Method
Prepare the Sponge
1. Preheat oven to 180°C /160°C fan (350°F /gas 4). Butter and line the base of two 20cm spring-form pans with baking paper.
2. Sift the flour, in a medium bowl; add salt, and combine. Set aside.
3. In a large bowl, using an electric whisk, beat the egg whites with cream of tartar (or lemon juice) until start to froth. Gradually add 100 g (1/2 cup) sugar, and beat until stiff peaks form. Set aside.
4. In an another bowl, beat egg yolks with the remaining sugar, butter and vanilla on high speed, until thick and pale yellow.
5. Gently fold a third of egg whites into yolk mixture. Fold in the remaining egg whites. Using a rubber spatula, gradually and gently add the flour into the egg mixture.
6. Divide batter evenly between prepared pans, and bake for 20 minutes, until a skewer inserted comes out clean. Remove and cool on a wire rack.
Prepare the Filling
7. Heat jam in a medium saucepan over medium-high, stirring often, until thickened and reduced by half. Remove from heat and cool completely.
8. Beat mascarpone, whipping cream, sugar and vanilla in the bowl, using an electric whisk on medium-high, until fluffy.
To Assemble
9. Place a cake layer on a cake stand. Using an offset spatula, spread the jam evenly over the top to the edges. Spoon 3/4 of cream and spread to the edges. Place the second cake layer upside-down directly on top of the cream. Spoon the rest of cream directly on top of second layer, and lightly frost the entire cake, starting with the top and moving down the sides, leaving the layers largely exposed.
10. Place the assembled cake in the freezer for at least 20 minutes to allow the cream to set. Decorate with fruits, as desired.
Enjoy!
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