Victoria Mascarpone Naked Cake
- felichiccuisine
- Feb 4, 2022
- 5 min read
Updated: Apr 9
A Delightful Twist on a Classic Favorite
If you're looking to impress your friends, family, or guests with an elegant and delicious cake, then look no further than the Victoria Mascarpone Naked Cake. Combining the timeless elegance of a Victoria sponge cake with the creamy richness of mascarpone and fresh strawberry jam, this cake is perfect for any occasion, whether it's a special celebration or a casual afternoon tea.
But don't be intimidated by its sophisticated appearance—this cake is surprisingly simple to make, and we’re here to guide you through it!
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 a Victoria Sponge Cake?
The Victoria Sponge Cake, often simply called a Victoria Sponge or Victoria Sandwich, is a classic British cake that dates back to the Victorian era.
Named after Queen Victoria, who was known to love this delicate, buttery sponge, the cake typically consists of two layers of light, fluffy sponge filled with jam and whipped cream or buttercream.
Its simplicity makes it a timeless favorite, beloved for its balance of soft texture and sweet flavor.
While the traditional Victoria Sponge is known for its modest filling of jam and cream, today I’ve given it a fresh twist by adding a layer of mascarpone cream and reduced strawberry jam, elevating it to new heights.
You might also like to try: Mango Chocolate Cream Cake
Is This Cake Easy or Difficult to Make?
If you’ve never baked a sponge cake before, you might be wondering if this recipe is tricky. The good news is, it's actually pretty beginner-friendly!
The most important part of the cake is making the sponge, which involves whipping the egg whites to stiff peaks and carefully folding them into the batter. It sounds a bit technical, but once you get the hang of it, it’s super simple.
As for the mascarpone filling, it’s even easier—just whip together the mascarpone, cream, and sugar until it’s light and fluffy.
You don’t need any special skills, just a little patience, and you’ll have a cake that's both delicious and impressive!
Tips to Make the Perfect Victoria Mascarpone Naked Cake
1. Room Temperature Ingredients
For a light, airy sponge, make sure your eggs and butter are at room temperature before you begin. This helps them emulsify more easily and creates a smoother batter. If your butter is too cold, it might not cream properly with the sugar, leading to a denser texture.
2. Don’t Rush the Egg Whites
When beating the egg whites, take your time. Start slow and gradually increase the speed as the whites begin to froth. Add the sugar gradually to ensure stiff peaks form. Over-beating can cause them to collapse, so stop once they’re stiff and glossy.
3. Gentle Folding
When combining the egg whites and the flour into the batter, be gentle! Folding helps to retain air, keeping the sponge light. Stirring or over-mixing will deflate the batter, which can result in a heavier cake.
4. Reduce the Jam for Better Texture
To prevent the strawberry jam from making the cake too soggy, reduce it in a saucepan until it thickens slightly. This will intensify the flavor and give you a smoother, more stable filling.
5. Chill Before Decorating
Once you’ve assembled the cake, chill it in the freezer for 20 minutes to allow the mascarpone cream to set and firm up. This will make it easier to slice and decorate.
Why Use Cream of Tartar?
You might be wondering why the recipe calls for cream of tartar. The answer lies in its ability to stabilize the egg whites.
Cream of tartar is an acidic substance that helps egg whites hold their shape while being whipped. It prevents them from collapsing and losing volume, which is crucial for achieving the light and fluffy texture of the sponge.
If you don’t have cream of tartar, you can use lemon juice as a substitute, as the acidity will have the same effect on the egg whites.
Why I Love the Victoria Mascarpone Naked Cake
Honestly, there’s something so charming about a naked cake. I love how it shows off the layers, giving it this rustic, homemade vibe—yet it still looks so elegant.
The beauty of the naked cake style is in how simple and natural it looks. No need for fancy decorations—just some fresh berries or a dusting of powdered sugar and you're all set.
What I really love about this cake is how versatile it is. You can serve it at a formal gathering or just make it for a casual get-together. It’s an easy cake to dress up, yet it doesn’t require any complicated decoration—some fresh fruit or a dusting of powdered sugar, and it’s ready to wow your guests.
And when it comes to frosting, don’t stress about making it perfect. The imperfections in the frosting actually make it more beautiful, giving the cake a rustic, homemade charm.
If you haven’t tried making a naked cake before, I’d say go for it—you might just fall in love with it, like I did!
Victoria Mascarpone
Naked Cake Recipe
It’s simple but looks impressive, and it tastes even better the next day!
🍽 Servings: 8–10
⏱ Prep Time: 35 min
⏳ Baking Time: 20 min
⏰ Total Time: 55 min
Ingredients
For the Cake:
125 g (1 cup / 4.5 oz) 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 / 7 oz) caster sugar, divided
110 g (1/2 cup / 3.9 oz) butter, at room temperature
1 tsp vanilla extract
For the Filling:
220 g (8 oz) strawberry jam
250 g (8.8 oz) mascarpone
2 Tbsp (30 ml) whipping cream (35%)
1 Tbsp caster sugar
2 tsp vanilla extract
Method
Prepare the Sponge:
1. Preheat oven to 180°C (350°F) or 160°C fan. Grease and line the bases of two 20 cm (8 inch) springform pans.
2. Sift the flour into a medium bowl. Add the salt, mix, and set aside.
3. In a large bowl, beat egg whites with cream of tartar (or lemon juice) until frothy. Gradually add 100 g (1/2 cup) sugar and beat to stiff peaks. Set aside.
4. In another bowl, beat egg yolks with the remaining sugar, butter, and vanilla until pale and thick.
5. Fold 1/3 of the egg whites into the yolk mixture to loosen. Then gently fold in the rest of the whites. Using a rubber spatula, gently fold in the flour mixture in batches, until just combined.
6. Divide the batter evenly between prepared pans and bake for 20 minutes, or until a skewer comes out clean. Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Filling:
7. In a saucepan, gently heat jam over medium-high heat, stirring until thickened and reduced by half (approx. 5–7 mins). Let cool completely.
8. In a bowl, whip mascarpone, cream, sugar, and vanilla until light and fluffy. Do not overmix.
To Assemble:
9. Place one sponge layer on a cake stand or plate. Spread cooled jam evenly over the top. Then spoon 3/4 of the mascarpone cream and spread to the edges.
10 Place the second cake layer upside down on top. Spread the remaining cream on top, and lightly frost the sides in a "naked cake" style, leaving layers visible.
11. Chill in freezer for 20 minutes to set, or refrigerate until ready to serve. Decorate with fresh berries, mint, or a dusting of icing sugar if desired.
Enjoy!
Life is what happens when you're busy making other plans. — John Lennon
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
Comments