White sponge cake topped with colourful blackberries and raspberries.
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Snacks & Treats

Victoria Day Sponge Cake

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!

Blackberries, raspberries adorn the top of this beautiful sponge cake.

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!

Split photo: left shows two round sponge cakes stacked on top; right picture shows whipped cream between the cakes.

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

Sponge cake layered with whipped cream.

Directions:

  1. Crack eggs and place in small bowl (this includes the yolks, folks!).
  2. Fill a larger bowl with warm water and place bowl of eggs into the water bath for 30 minutes to an hour.
  3. In a stand mixer fitted with whisk attachment, whisk room temperature eggs and sugar for five minutes (I recommend setting a timer for this!).
  4. In a small bowl, gently whisk together flour, baking soda, baking powder and salt.
  5. Once eggs are pale yellow and fall back to the bowl like a ribbon, gently stir in dry ingredients.
  6. Pour in melted butter and lemon juice and gently stir into batter until just combined.
  7. Divide batter into two 8-inch pans lined with parchment paper.
  8. Bake at 350° for 30 minutes or until an inserted toothpick comes out clean.

You'll Also Love: 3-Ingredient Strawberry Frozen Yogurt


Strawberry Sauce:

  • 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.

Whipped cream covering sponge cake.

Frosting:

  • 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

Finished Lemon-Strawberry-Mascarpone Sponge Cake.

Directions:

  1. In a stand mixer fitted with whisk attachment, whisk mascarpone, lemon juice, strawberry sauce with 2/3 cup powdered sugar.
  2. In separate bowl, whip the whipping cream and 1/3 cup of sugar until fluffy. Do not over mix.
  3. 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.

Missing piece of sponge cake reveals beautiful sponge and whipped cream layers.

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.

Sponge cake on a plate.

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.

Article Author Stephanie Keeping
Stephanie Keeping

Read more from Stephanie here.

Stephanie Keeping is in love with a boy named Sam. He has taught her that it’s okay to jump first and look later, to wear a superhero costume to the grocery store and take naps in your rubber boots. She hangs out at Spaceships and Laser Beams where she blogs about crafts, recipes, parties, travel and family life.

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