Victoria sponge cakes or angel food cakes are fluffy, airy white cakes that can be filled with pastry cream, compote, curd, or flavored whipped cream.
White cakes are light, with a soft texture which work well to absorb fruit base fillings like strawberry sauce, or blackberry compote.
Strawberry Filling
Strawberry filling is homemade strawberry puree, which has a burst of concentrated strawberry flavor.
Strawberry filling is made by blending strawberries together, and then heating in a saucepan with granulated sugar, fresh lemon juice, and cornstarch.
Cornstarch will thicken the strawberry puree, and then it can be set aside to cool. Place strawberry filling in the fridge until you’re ready to assemble your cake.
White cake pairs well with strawberry filling, and strawberry buttercream.
You can pipe a ring around the edge of the cake of strawberry buttercream.
Then spoon strawberry filling and spread it evenly over the cake layer.
Strawberry buttercream helps keep the strawberry filling inside the cake, and prevents it from leaking out of the cake.
White Chocolate Buttercream
White chocolate buttercream is a sweet, buttery frosting you can use to fill the inside of white cake, and ice the sides of the cake.
White chocolate has a light chocolate flavor, it’s not heavy at all, making it the perfect addition for white cake.
White chocolate is melted, and then added to softened butter. Butter and white chocolate are beat together to infuse the chocolatey flavor into the buttercream.
Powdered sugar, vanilla extract, and salt are added to the buttercream.
Heavy cream is added at the end to thin out the frosting.
Raspberry Buttercream
Raspberry buttercream is a fruity, luscious frosting you can ice in between your white cake layers.
Softened butter is beaten until fluffy. Vanilla extract, salt, and raspberry jam are beaten into the butter for the base of the buttercream.
Powdered sugar is slowly added to the buttercream to sweeten the frosting.
Raspberry buttercream is a vibrant pink color frosting that gives a pop of color in between layers of cake.
White cake pairs well with raspberry buttercream, giving it a burst of fruity flavor with each bite.
Orange Whipped Cream
Orange cream is a refreshing, citrusy cream filling for white cake.
Softened cream cheese and heavy cream are beaten together to form the base of the cake filling.
Freshly squeezed orange juice, and orange zest are added to the whipped cream to infuse the invigorating orange flavor for the cake filling.
Orange whipped cream is a thick, creamy, citrusy filling for cakes.
Lemon Curd
Lemon curd is a concentrated, thick filling for white cake.
Fresh lemon juice, lemon zest, granulated sugar, egg yolks, and butter are whisked together over a double boiler until the mixture begins to thicken, taking care not to cook the eggs!!
After the mixture has thickened, it is let to cool and then placed in the fridge to chill until you’re ready to assemble your cake.
Blackberry Compote
Blackberry compote is a sweet berry sauce you can use in between layers of white cake. You can use it in combination with whipped cream, or by itself.
Blackberry compote is made by placing blackberries, granulated sugar, and water in a saucepan on low heat. The heat will thicken the mixture into becoming a delicious fruit sauce.
After the compote has thickened, it’s blended together to release all of the juices of the blackberries.
Blackberry compote is put through a sieve to remove all of the seeds, prior to using it in between cake layers.
Mascarpone Filling
Mascarpone filling is a thick, tangy filling for white cake.
Mascarpone filling pairs well with lemon curd, compote, strawberry puree for a double cake filling in between layers of white cake.
Heavy cream is whipped together with icing sugar and vanilla extract until soft peaks form.
Mascarpone cheese is added into the cake filling, and whipped until stiff peaks form.
Mascarpone filling is ready to use to assemble your cake, or you can chill it until you’re ready to use it.
Whipped Cream
Whipped cream is a thick, creamy filling for white cake.
Typically whipped cream is one of cake fillings, and is paired with a compote or fruity filling as well.
Vanilla Pastry Cream
Vanilla pastry cream has a lovely vanilla aroma, and is thick, creamy custard for cakes.
Milk is heated in a saucepan over medium heat with vanilla paste or a vanilla pod (sliced in half and seeds placed into the saucepan).
In a separate bowl, egg yolks and granulated sugar are whisked together with cornstarch.
Just before the milk begins to boil, slowly add the hot milk to the egg mixture to temper the eggs.
Whisk milk vigorously so the eggs do not cook!!
After the milk has been completely mixed into the eggs, place the entire mixture back into the saucepan and heat on medium heat.
Whisk vanilla pastry cream as it begins to thicken.
Remove it from the heat source and let it cool. Place it in the fridge to chill for a couple of hours prior to using it in between your cake layers.
