Vanilla, Cherry and Mascarpone Cake

It’s so inviting – warmly golden, springy vanilla flecked sponge, softly whipped mascarpone, and a generous sticky layer of cherry jam. This teatime favourite never fails to fill me with delight, and as a final adieu to the summer months, it is perfect. Is there much else better than homemade cake, fresh out of the oven?

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Cakes and cream teas are synonymous in my mind with quaint little cafes, found in seaside towns, picturesque villages and plenty of fresh outdoors air. Whenever I leave the Big City for a respite, I’m drawn to these places like a bee to nectar, mentally tasting all the tempting counter offerings and going back home to make my own instead.

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Despite the fancy name, this is indeed a jazzed up Victoria sponge. How can you go wrong with such a classic? Black cherry jam is a tasty revelation. The vivid colour alone makes me happy 🙂

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I should have made this cake for my work bake off competition! I dithered and hmmed, and in the end, submitted a last-minute lacklustre, hastily knocked up cake that I wasn’t happy with at all. It goes to show that good cake doesn’t like to be rushed. With patience, precision, and willing mouths, you’ll be rewarded richly.

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I’m a little sad that the days are shorter now, so I have take to take pictures in artifical light. It’s a little more tricky, but an enjoyable challenge!

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7 thoughts on “Vanilla, Cherry and Mascarpone Cake

  1. I was drooling at the picture before I even started reading! I honestly don’t think I’ll ever get fed up with making, eating or looking at Victoria sponge variations. Love your idea of adding a sugar syrup.

    Like

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