Easy Victoria sponge cake recipe with lemon cream cheese and berries
This is an easy to bake 2 layers cake made with a fluffy Victoria sponge cake and filled with a delicious lemony cream cheese frosting and topped with fresh berries. It's a refreshing light cake that everybody will fall in love with immediately. The cake recipe is easy to follow along and you don't need many ingredients.
cool down and chill time3hrs
Course: brunch, cake, Dessert
Cuisine: austrian, French
Keyword: berries, birthday cake, cream cheese frosting, easy baking, special ocassion, summer baking, victoria sponge cake
Victoria sponge cake
7eggslarge and divided into yolks and whites
210gall purpose flour
2tbspbutterfor the cake pans
3tbspwhite sugarfor the cake pans
lemon cream cheese frosting
500gfull fat cream cheeseor curd cheese which you use traditionally in Austria
1 1/2tsplemon peelits about the peel of one lemon
1tbsplemon juicehalf a lemon
100gstrawberry jamor another jam you like
500gstrawberrieshuiled and cut into 0,5cm slices (1/4 inch)
300gmixed berriesfor decoration or any other fruits and flowers you have at hand.
Victoria Sponge cake
Start with preparing two 9inch round cake pans with smearing them first with butter and then shaking the pans out with sugar . The inside of the pans should be covered with sugar.
Preheat the oven to 160 degree Celsius or 320 degree Fahrenheit convection heat.
First start with beating the egg whites with the water until very stiff
Then beat the egg yolks with the sugar until pale, creamy and thick about 7-10 minutes.
Now fold in 1/3 of the egg whites under the egg yolk sugar batter with a rubber spatula. It dont needs to be a homogenous batter there can still be egg white lumps.
After the 1/3 is incorporated fold in the rest of the egg whites carefully.
Now sprinkel the flour woth a sieve over the dough and fold it in carefully again. Don't beat out all the air of the dough. Be gentel and careful.
Devide the dough into the 2 cake pans and bake them for 20 to 30 minutes, depending on your oven or until a skewer comes out clean when stuck into the middle of the cake.
When the cake is ready leave it for 20 minutes to cool down and then tke it carefully out of the pan and smear the upper side of the cakes with the jam while still warm.
Lemon cream cheese frosting
When the 2 cake layers are smeared with jam and completely cooled start with making the frosting. Its important that your cream cheese is not too soft.
In the bowl of your stand mixer beat the cream cheese and sugar on medium high until creamy and homogenous.That will take about 5-7 minutes.
Add the lemon peel and lemon juice and beat for another minute.
Assembling the cake
Fill the frosting into a piping bag with a 1,5cm (1/2 inch) round tip
Pipe the frosting on the first sponge cake smeared with jam starting from the inside in a spiral to the outside leaving 0,5cm free from the edge .
Assemble the strawberry slices on top of the frosting starting from outside into the middle.
Put the second sponge cake carefully on top of the filled cake and pipe the rest of the frosting on top. Even the frosting a little bit with a spatula .
Decorate with the mixed berries and some flowers if you have some at hand.
Leave the finished cake for setting in the fridge for at least 2 hours.