My version of a Victoria Sponge cake.
Filled with creamy, easy white chocolate mousse that you can eat as a filling or on it’s own.
The Royal Wedding is coming soon and for some reason I am so excited to watch it?
I know I am an American and all that jazz, but so is Meghan Markle and I think she is darling. Plus, I wanna see the dress!
In honor of the Royal Wedding I thought it would be fitting to make a beautiful sponge cake with white chocolate mousse. It is buttery and delicious and filled with an easy mousse that can be eaten on it’s own or as a filling. And because there are rumors of lemon in the royal wedding cake, I added some lemon curd in the filling as well, but you can totally skip it.
I put my batter into a mini cake/loaf pan but you can also make this recipe into a full size cake, the bake time is just different. If you are using mini pans you will cut the cake in half after it is cooled so you can fill it. I started with a little layer of lemon curd but you can skip it like I mentioned earlier, or you could use a strawberry jam or a different fruit compote if you would like.
Once you have your first layer (or if you are skipping that) you can add your white chocolate mousse. I use LINDT White Chocolate Classic Recipe for this recipe. It is creamy and delicious and melts so easily.
Put your mousse into a piping bag or a ziplock bag with the corner cut off and pipe onto your cakes.
Top with the top part of cake and dust with powdered sugar. You can top with fresh fruit or flowers to fancy them up.
I hope you enjoy this beautiful cake, make sure when making the mousse you get the LINDT chocolate, it makes all the difference.
Let me know in the comments below if you will be watching the wedding.
Also, be sure to pin this recipe to your cake boards on PINTEREST
Victoria Sponge Cake with White Chocolate Mousse
Heat oven to 350 degrees F, grease mini cake pans or two 8" round cake pans and line with parchment paper, set aside.
In the bowl of a stand mixer cream softened butter with sugar until light and fluffy.
Start adding eggs one by one, whipping until well combined after each addition for about a minute.
Add vanilla and lemon zest.
Combine sifted flour, baking soda and powder and salt in a separate bowl.
Add dry ingredients to the wet ingredients, mix well, stopping the mixer and scraping sides and the bottom of the bowl.
Divide the batter between the pans.
Bake in the oven for 12- 15 minutes for mini pans or 30-35 minutes for 8" pans or until cake tester comes out clean.
Remove from the oven and set on a wire rack to cool for 20 minutes, then remove from the pan and cool completely.
In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set the bowl aside.
Gently melt the white chocolate in a small pot over low heat or in 30-second increments, stirring frequently, in the microwave.
Using the same beaters you used to beat the whipping cream, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.
Beat in the white chocolate, vanilla extract and salt on medium speed until well combined.
Fold in the whipped cream.
Add in a tablespoon or two of powdered sugar until the mousse is sweet enough for your liking.
Serve immediately or refrigerate for 1-2 hours for a firmer version.
Refrigerate any leftovers for up to 2 days.
To assemble cakes:
If you are making mini cakes gently slice down the center of the cake lengthwise so you have two pieces. Fill the center with white chocolate mousse and lemon curd. Sprinkle tops with powdered sugar and top with flowers or fruit.
If making large cakes, put filling on top of one layer and top with second cake. Dust with powdered sugar and decorate with flowers or fruit.