I needed a recipe to use up some lemon curd so just went for a basic Victoria Sponge but decided to layer it up. I used Mary Berry’s classic Victoria Sponge recipe but adjusted to suit.
What you’ll need:
For the sponge
225g soft butter
225g caster sugar
225g self-raising flour
2 tsp baking powder
4 large eggs
For the filling and topping
3-4 tablespoons lemon curd
5oz butter, softened
10oz icing sugar, with a little for dusting
Flavouring if required (I used some vanilla essence)
What you do:
Pre-heat the oven to 180°c. Grease and line 2 x sandwich tins.
Put the butter in a large mixing bowl, and add the caster sugar, flour, baking powder and eggs (this is my favourite recipe for a Victoria Sponge because it’s a chuck all your ingredients in the bowl at once method).
Beat with an electric mixer for 2 minutes until smooth and then divide between the 2 tins equally. Check out my new £5.49 Argos bargain mixer! 😉
Bake for approx 25 – 30 minutes.
I wanted to make this one a little different to my previous Victoria Sponge so cut both of the sponges in half. Getting to be quite a dab hand at this.
While the cake is cooling you can make the buttercream. Beat the butter until soft and creamy, then add half the sugar, mix well. Add the remaining sugar and any flavouring and combine.
I then spread on the buttercream icing on the bottom layer, lemon curd in the middle and then another icing layer. It doesn’t look that pretty, but the sponge was lovely and light. If I had more time I may have iced the edges but that’ll do for another time.
Dust the top with icing sugar before serving. Enjoy with a cuppa!