TIPS AND TRICKS
Perfect Cake Texture: To ensure a light and fluffy cake, make sure to not overmix the batter once you add the flour. Folding in the egg whites gently helps maintain a soft texture.
Room Temperature Ingredients: For the best results, ensure all your ingredients (butter, eggs, mascarpone) are at room temperature. This helps them blend together more smoothly and creates a more uniform batter.
Cake strips: To help the cakes rise level, I love using cake strips. These are fabric strips soaked in water and wrapped around the outside of your cake pans. They help insulate the pans, ensuring even heat distribution and preventing the cakes from forming a domed top. Simply soak the strips in water, wring them out, and wrap them around the outside of your greased and lined pans before pouring in the batter. This technique promotes even baking and results in a flat, even surface that’s ideal for stacking and decorating.
Cooling Cakes: Allow the cakes to cool completely before frosting. If the cakes are still warm, the mascarpone cream may melt and not hold its shape.
Jam Alternatives: If you prefer a different flavor, you can use raspberry, blueberry, or apricot jam in place of the strawberry jam.
Cream Consistency: If the mascarpone cream is too thick, you can add a little more crème fraîche or sour cream. If it’s too thin, add a bit more icing sugar to thicken it.
FAQs
Can I make the cake layers in advance?
Yes, you can bake the cake layers ahead of time. Store them in an airtight container at room temperature for up to two days, or freeze them for up to a month, tightly wrapped in plastic wrap.
How do I store the assembled cake?
Store the assembled cake in the refrigerator to keep the mascarpone cream firm, especially in warm weather. Cover the cake loosely with plastic wrap or place it in an airtight container to prevent it from drying out.
Can I flavour the mascarpone cream frosting?
Absolutely! You can add a touch of orange or lemon zest or any other flavour you like to the mascarpone cream for different flavour variations.
STORAGE
Assembled Cake: Store the assembled cake in the refrigerator to keep the mascarpone cream firm. Cover the cake loosely with plastic wrap or place it in an airtight container to prevent it from drying out. It will stay fresh for up to 3 days.
Unassembled Cake Layers: If you have leftover or pre-baked cake layers, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap the layers tightly in plastic wrap and aluminum foil, and freeze for up to 1 month.
Mascarpone Cream: Store any leftover mascarpone cream in an airtight container in the refrigerator for up to 3 days. Before using it again, give it a good whisk to restore its smooth texture.
Strawberry Jam: The homemade strawberry jam can be stored in the refrigerator for up to 2 weeks. If you have any leftovers, make sure they are in a clean, airtight jar to maintain freshness.
RECIPE
Victoria Sandwich with Marscapone Cream
Ingredients
Strawberry Jam:
- 125g strawberries, roughly chopped
- 35g granulated sugar
- 1 tbsp orange juice
Orange Vanilla Cake:
- 180g granulated sugar
- Zest of one orange
- 115g butter, softened
- 3 eggs
- 1 1/2 tsp vanilla essence
- 60g sour cream
- 180g all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Handful of extra strawberries for filling
Mascarpone Cream:
- 200g mascarpone cream
- 100g crème fraîche or sour cream
- 1/2 tsp vanilla essence
- 3 tbsp icing sugar
Instructions
Strawberry Jam
Make Jam: Combine the chopped strawberries, granulated sugar, and orange juice in a medium saucepan. Cook over medium heat for about 10 minutes, stirring occasionally, until the strawberries have fully softened. Let the jam cool, then transfer to a jar and store in the fridge until ready to use. For a quicker option, store-bought jam can also be used.
Cake
Preheat: Preheat your oven to 350°F (175°C). Line the bottoms of two 6-inch cake pans with baking paper.
Zest orange: Reserve 1/4 cup of granulated sugar. In a large mixing bowl zest the orange into the remaining sugar and rub the zest into the sugar to release the orange flavor.
Cream butter and sugar: Add the softened butter and using an electric mixer beat the softened butter with the orange-sugar mixture until pale and fluffy.
Add egg yolks: Separate the egg yolks from the whites. Whisk the yolks with the sour cream and then add to the butter mixture, mixing until well combined.
Whisk egg whites: In a separate bowl, whisk the egg whites using an electric mixer with the reserved 1/4 cup of sugar until stiff peaks form.
Add dry ingredients: Sift the flour, baking powder, and salt into the batter and mix until just combined.
Fold in egg whites: Gently fold about one-third of the beaten egg whites into the batter until mostly incorporated but still streaky. Fold in the remaining egg whites until fully combined.
Prepare cake pans: Divide the batter evenly between the two prepared cake pans and smooth the tops.
Bake: Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes before transferring to a cooling rack. Allow the cakes to cool completely before decorating.
Mascarpone Cream
Whisk together the mascarpone cream, crème fraîche (or sour cream), vanilla essence, and icing sugar until smooth and well combined.
To Assemble
Level the rounded top off one of the cakes to create the bottom layer.
Pipe or spoon a layer of mascarpone cream on top of the bottom cake layer. Optionally, pipe a border of cream around the edge.
Spread a layer of strawberry jam over the mascarpone cream and top with some sliced strawberries.
Place the second cake layer on top.
Frost the top of the cake with more mascarpone cream and decorate with additional strawberries.
