Snacks & Treats
Victoria Day Sponge Cake
BY STEPHANIE KEEPING, SPACESHIPS AND LASERBEAMS
May 21, 2018
At our house any celebration starts with Sam and me baking together. We usually love to whip up something special to eat like Strawberry Cheesecake Pie or this gorgeous layered lemon sponge cake with strawberry mascarpone frosting. It’s topped with a colourful array of berries making it look stunning, taste great — and the best part is that it's super easy to make!
With a hint of lemon and sweet berry topping, this sponge cake seems like a perfect Victoria Day dessert. It adds a delicious punctuation mark to any gathering — and marking the beginning of summer is a day worthy of such a special confection. It’s maybe not officially summer on the calendar but like any good Canadian, you know what I mean!
If your holiday plans don’t include much time in the kitchen, you can substitute a store-bought sponge cake (but of course you’ll be missing that lemon zing).
LEMON-STRAWBERRY MASCARPONE SPONGE CAKE
- 6 whole eggs
- 2 egg yolks
- 1 cup granulated sugar
- 1 1/4 cups cake flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- zest and juice from 1 lemon
- ¾ cup melted butter
- Crack eggs and place in small bowl (this includes the yolks, folks!).
- Fill a larger bowl with warm water and place bowl of eggs into the water bath for 30 minutes to an hour.
- In a stand mixer fitted with whisk attachment, whisk room temperature eggs and sugar for five minutes (I recommend setting a timer for this!).
- In a small bowl, gently whisk together flour, baking soda, baking powder and salt.
- Once eggs are pale yellow and fall back to the bowl like a ribbon, gently stir in dry ingredients.
- Pour in melted butter and lemon juice and gently stir into batter until just combined.
- Divide batter into two 8-inch pans lined with parchment paper.
- Bake at 350° for 30 minutes or until an inserted toothpick comes out clean.
You'll Also Love: 3-Ingredient Strawberry Frozen Yogurt
- 1 cup of strawberry preserves (no artificial flavors or high fructose corn syrup)
- juice from 1 lemon
Place in blender and blend until preserves are smooth and there are no chunks of strawberry.
- 16 ounces whipping cream
- 1/3 cup sugar
- strawberry sauce
- juice of 1 lemon
- 1 8-ounce container of mascarpone
- 2/3 cup powdered sugar, divided
- In a stand mixer fitted with whisk attachment, whisk mascarpone, lemon juice, strawberry sauce with 2/3 cup powdered sugar.
- In separate bowl, whip the whipping cream and 1/3 cup of sugar until fluffy. Do not over mix.
- Gently fold 1/3 of the whipped cream into the mascarpone, gradually adding more until all whipped cream has been added. Do not over mix.
Once cake has cooled, cut each cake round in two. Put the first layer on a cake stand and add one cup of frosting. Spread evenly. Repeat with each layer. Use a frosting spatula, add frosting to the sides and smooth over.
If you like the naked look, use less frosting. If you want it to be completely covered, add more.
Drizzle the remaining sauce around the top edge of the cake and let drip down the sides.
Top with strawberries, blackberries, and raspberries.
Because of the whipped cream frosting, I like to keep this in the fridge until close to serving time. And it’s OK in the fridge for a couple of days, unless your family remembers it’s there.
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