1/4 Photos of Victorian Spring Posy Cake for Easter or Mother's Day
French Tart's Note:
One of my recent cake inventions - a standard Victoria Sandwich Sponge with a few delicious additions! Fresh oranges and lemons, lemon curd, crystallised violets and mascarpone cheese make this basic sponge cake moist and special enough for the Easter Sunday tea-time table, or for Mum on Mother's Day! I used lemon curd for the icing, but orange curd would also work if you wanted a mellow flavour. I have a recipe for crystallised violets on Zaar, Homemade Crystallised Flowers - Violets, and if you don't have any fresh violets, use any sugar paste flowers or cake decorations that work for you - the object is to make a Posy of flowers! This makes a big cake with one layer, you can cut the cakes again and make a three layer gateau if you wish. This cake disappeared quite quickly, but if you have any left, it keeps EXTREMELY well in a tin for up to one week. The sponge cakes can be frozen before icing, cutting back on time if you are going to be busy for the special event.
My Private Note
Large C ...
Units: US | Metric
- 1Pre-heat oven to 150C or 300°F.
- 2Grease and line two 8" sandwich tins/sponge cake tins.
- 3Beat the sugar and butter together until light, fluffy, and almost white in colour; this can take up to 5 minutes, and is crucial for a light sponge cake.
- 4Gently add the grated zest of two oranges.
- 5Add the beaten eggs and then GENTLY fold the flour in with a metal spoon.
- 6Divide the mixture between the two cake tins and bake for 25 to 35 minutes, until light golden brown and risen. To check whether the cakes are cooked - insert a skewer in the middle of the cake, it should come away clean if it is cooked.
- 7Pour a little of orange juice over the cakes slowly, allowing them to absorb the juice. (Save the rest of the juice for other cooking or to add to drinks!) Allow to cool in the tins for 5 minutes before turning out onto a rack to cool; allow to cool completely before decorating and icing.
- 8Meanwhile, fold the lemon or orange curd into the mascarpone cream and mix well. (Add more to taste, I sometimes add at least half a big jar!).
- 9When the cakes are cool, spread some lemon or orange curd on to one side of both cakes, this stops the mascarpone cream from making the cakes too soggy. Place one cake on to a cake plate, curd side up and swirl some of the mascarpone cream over the cake, place the other cake, curd side down on top of the other cake, making a sandwich!
- 10Finish decorating the top of the cake with the remaining mascarpone cream, swirling it over the top of the cake. Just before serving, decorate with crystallised violets or other preserved/sugar flowers. Grate some orange curls, sprinkle them over the top, and serve.
- 11Keeps for up to one week in a tin, in a cool place.
- 12Sponges can be frozen for up to 2 months - allow to defrost for 4 to 6 hours on a cooling rack, before icing and decorating.
Browse Our Top Cake Fillings and Frostings Recipes
You Might Also Like...View All Cake Fillings and Frostings Recipes
Nutritional Facts for Victorian Spring Posy Cake for Easter or Mother's Day
Serving Size: 1 (137 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 480.5
- Calories from Fat 232
- Total Fat 25.8 g
- Saturated Fat 15.3 g
- Cholesterol 166.7 mg
- Sodium 198.9 mg
- Total Carbohydrate 56.8 g
- Dietary Fiber 1.9 g
- Sugars 32.9 g
- Protein 6.9 g
The following items or measurements are not included: