Victoria sponge, a very popular tea-time cake in the UK is usually two layers of sponge sandwiching jam and buttercream. I decided to use whipped mascarpone and LOTS of fresh raspberries, blueberries and pomegranate seeds instead of jam and buttercream as I prefer something lighter, juicier and not too sweet. Some toasted flaked almonds were scattered on top for a bit of crunch. A note to myself for the next time I make it would be to up the mascarpone filling- more cream is always welcomed!
This victoria sponge recipe is adapted from a Martha Stewart strawberry shortcake recipe, but since I spread some jam between the layers I thought a Victoria Sponge was a more befitting name. It’s no ordinary victoria sponge- instead of light and fluffy sponge or chiffon cakes for the cake layers, this one is a marzipan-cornmeal pound cake. It isn’t very heavy and dense though, it’s still pretty fluffy and the almond flavour is so addictive and pairs very well with the jam. Atop the slick of jam on the cake is a generous layer of mascarpone cream, a cool and neutral flavour to tame down the sweetness of the cake. I topped the cakes with the tiniest and cutest English strawberries- instant kitschy cute. Almost unbearably cute..