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Cherry Cardamom Victorian Sponge Cake



  1. Cream the butter until light in colour and gradually add the sugar.
  2. Beat until the mixture is fluffy and the sugar has dissolved slightly.
  3. Add the eggs one at a time with a teaspoon of flour, beating well after each addition.
  4. Add the cake flour, salt and baking powder.
  5. Fold the ingredients until well combined, add the milk and water.
  6. Add the vanilla paste and ground cardamom.
  7. Lightly fold in and divide the batter into 3 greased and lined 20cm cake tins.
  8. Bake the cakes in a preheated oven at 170 degrees Celsius for 20 – 22 minutes.
  9. The cakes should be golden brown and a skewer should come out clean when tested.
  10. Leave the cakes to cool on a wire rack.
  11. Place the double thick cream, mascarpone and fresh cream into a mixing bowl.
  12. Add the icing sugar and vanilla paste.
  13. Whisk until thick and well combined
  14. Sandwich the cakes with cream, reserving some for the top.
  15. Swirl the remaining cream over  
  16. Garnish with cherries and dust lightly with icing sugar
  17. Decorate with mint.
  18. Garnish the cakes with fresh cherries then decorate with sprigs of mint.