I made this lemon victoria sponge so way back. I sit and plan recipes I wish to make and 9 instances out of 10 I by no means get via my record of desired recipes and find yourself making one thing utterly totally different as a result of there’s one thing within the fridge on the flip or I’ve obtained a glut of one thing.
This cake took place as a result of I had some unhappy trying lemons within the backside drawer of my fridge. I made a jar of lemon curd and wanted one thing to do with it – in addition to consuming it by the spoonful or spreading it on sourdough.
The beautiful color of the lemon curd comes from the fabulous Clarence Courtroom Burford brown eggs and their signature orange yolk.
This weblog has been round some time and I’ve by no means included a victoria sponge recipe. I suppose that’s not massively shocking given than I lean in the direction of the French facet of baking, nevertheless it was nonetheless one thing that I assumed ought to be rectified.
This lemon victoria sponge is developed from an Edd Kimber recipe and the lemon curd is from a favorite patissier of mine William Curley. After all in the event you don’t wish to make lemon curd you could possibly purchase some, or use jam or simply fill it with a chantilly cream.
Lemon Victoria Sponge
Lemon Victoria Sponge
- 225 g Self Elevating Flour
- 1 tsp Baking Powder
- 225 g Unsalted Butter softened
- 225 g Granulated Sugar
- 4 Eggs
- 1 Lemon zested
- 150 ml Whipping Cream
Lemon Curd
- 100 ml Lemon Juice
- 4 Lemons zested
- 225 g Entire Eggs 4-5 eggs
- 80 g Caster Sugar
- 85 g Unsalted Butter softened, cubed
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Preheat the oven to 180°C/160C Fan/350°F. Evenly grease two 8-inch spherical cake pans and line with baking paper. Sieve the flour and baking podwer collectively right into a medium bowl, add the lemon zest and put aside.
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Within the bowl of an electrical stand mixer fitted with the paddle attachment, beat the butter and sugar collectively till gentle and fluffy, about 5 minutes. Add the eggs one by one beating till absolutely mixed. Add the flour combination and blend till mixed.
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Divide the cake batter evenly between the 2 ready cake pans and gently degree out. Bake within the preheated oven for 25 minutes. The cake ought to be golden brown and be coming away from the sting of the tin. Take a look at with a cocktail stick to make sure the cake is totally cooked.
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Cool of their tins for ten minutes earlier than turning out and cooling utterly on a wire rack.
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To make the lemon curd put the lemon juice and zest in a saucepan and produce to the boil.
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In a mixing bowl whisk collectively the eggs and sugar till gentle in color. Add half the lemon juice to the egg combination and whisk till absolutely blended.
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Add the combination again to the saucepan with the remaining lemon juice and prepare dinner over a low warmth for five minutes or till thickened.
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Take the pan off the warmth and move the combination via a sieve, then stir via the butter piece by piece till absolutely melted and integrated.
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Pour right into a dish and canopy with cling-film, ensuring to press it down onto the floor of the lemon curd. Depart to chill.
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To assemble unfold one layer of cake with the lemon curd (you’ll not use all the curd, so simply use nonetheless a lot you need) and prime with the whipped cream. Sandwich along with the second layer of cake and sprinkle with a dusting of icing sugar.
Thanks for studying.
Angela
