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VICTORIA SPONGE CAKE

VICTORIA SPONGE CAKE (with Rhubarb/Raspberry Compote & Mascarpone Cream)

Classic Victoria sponge gets a delicious twist! Think sweet-tart rhubarb and raspberry compote layered with fluffy vanilla cake and creamy mascarpone. Easy to make and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 12 Servings
Calories 690 kcal

Equipment

Ingredients
  

Sponge:

  • 300 g butter , softened slightly
  • 300 g caster sugar
  • 2 tsp pure vanilla essence
  • 6 eggs , at room temperature
  • 400 g plain flour
  • 4 tsp baking powder
  • 1 cup milk , preferably whole milk

Rhubarb & raspberry compote:

  • 400-500 g rhubarb stalks , chopped
  • 1 cup frozen or fresh raspberries
  • ½ cup sugar
  • Zest of 1 lemon
  • Small pinch of salt

Mascarpone cream:

  • 200 g mascarpone
  • 1 ½ cups icing sugar
  • 1 cup cream , whipped
  • 1 tsp vanilla paste , or scrape seeds out of 2 vanilla pods

To garnish:

  • Icing sugar

Instructions
 

For the sponge: 

  • Preheat the oven to 180°C (360°F). Grease and line 2 x 22cm diameter cake tins (I used 2 x 20cm tins).
  • In an electric mixer, cream the butter and sugar until pale, light and fluffy (ensure the butter is room temperature and beat for around 5 minutes). Add the vanilla and then add the eggs, one at a time, beating for about a minute after each egg is added.
  • Sift the flour and baking powder into the mixture, and add the milk. Gently beat until everything is just incorporated, but don’t over-beat. Divide the batter evenly between the two tins – don’t worry too much about getting the top level, as it levels out in the oven.
  • Bake for about 30 minutes (in my oven, it took 40) or until the sides pull away slightly from the tin, the cakes are golden brown in colour and springy to the touch, and a wooden skewer inserted into the middle comes out clean. Cool the cakes for 10 minutes before turning out onto a cooling rack.

For the compote: 

  • Put all the ingredients into a large pot and simmer over a medium heat for around 15 minutes or until it’s thick. Leave to cool in a bowl – it will thicken as it cools (I put mine into the freezer for a while as I was in a hurry).

For the mascarpone cream: 

  • Beat the icing sugar and mascarpone until thick, then fold in the whipped cream.

To assemble: 

  • Place one of the cooled cakes on a platter (if the sponge is domed, you may need to trim off some of the sponge to make it flat). Spread on the compote (you won’t need it all) then carefully dollop on the mascarpone cream (you probably won’t need all of this either, though you can add more to the top of the cake if you like). Carefully place the remaining sponge on top and dust with icing sugar

Nutrition

Calories: 690kcalCarbohydrates: 79gProtein: 9gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 177mgSodium: 358mgPotassium: 235mgFiber: 2gSugar: 51gVitamin A: 1339IUVitamin C: 5mgCalcium: 195mgIron: 2mg
Keyword Cake, Mascarpone Cream, Rhubarb Compote, Victoria Sponge Cake
Tried this recipe?Let us know how if you liked it in the comments below!