Print

Classic Rose Jam Victoria Sponge Recipe Easy Homemade Mascarpone Cream Delight

Classic Rose Jam Victoria Sponge - featured image
Print Recipe

A tender, fragrant Victoria sponge cake layered with floral rose jam and silky mascarpone cream, perfect for afternoon tea or special occasions.

Ingredients

  • Unsalted butter, softened (1 cup / 225 grams)
  • Granulated sugar, 1 cup (200 grams)
  • Large eggs, room temperature (3 eggs)
  • Self-raising flour, sifted (1 1/2 cups / 190 grams) or all-purpose flour with 1 1/2 tsp baking powder
  • Milk, 2-3 tbsp (30-45 ml)
  • Vanilla extract, 1 tsp
  • Pinch of salt
  • Rose jam (about 1/3 cup / 100 grams)
  • Mascarpone cheese, 1 cup (250 grams)
  • Heavy cream, 1/2 cup (120 ml)
  • Powdered sugar, 2 tbsp (15 grams)
  • Fresh rose petals (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter and line two 8-inch round cake pans with parchment paper.
  2. Cream the butter and sugar together until pale, light, and fluffy, about 5 minutes.
  3. Add the eggs one at a time, beating well after each addition. If mixture looks separated, add a tablespoon of flour.
  4. Mix in vanilla extract and salt gently.
  5. Sift the self-raising flour and fold it carefully into the batter in batches to avoid overmixing.
  6. Stir in 2 to 3 tablespoons of milk to loosen the batter to a dropping consistency.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
  9. Cool cakes in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  10. Whip the heavy cream until soft peaks form. Beat mascarpone with powdered sugar until smooth, then fold in whipped cream gently.
  11. Place one sponge layer on a serving plate. Spread rose jam over the surface, then spread mascarpone cream evenly on top.
  12. Place the second sponge layer over the filling. Dust the top with powdered sugar and scatter fresh rose petals if desired.

Notes

Use softened butter, not melted, for a light sponge. Eggs should be at room temperature. Fold flour gently to keep batter airy. Let cakes cool completely before assembling to avoid melting the cream. If rose jam is runny, chill it before spreading. Weigh batter between pans for even layers.

Nutrition

Keywords: Victoria sponge, rose jam, mascarpone cream, floral cake, afternoon tea, easy cake recipe, homemade dessert

Find it online: https://chrisfeasts.com/classic-rose-jam-victoria-sponge-recipe-easy-homemade-mascarpone-cream-delight/