Lemon Curd Victoria Sandwich Recipe
Beat the eggs and add to the same bowl with the sugar butter and a small pinch of salt.
Lemon curd victoria sandwich recipe. Lemon vanilla victoria sandwich cake creamed method makes a 6 cake. Once the cakes are cooled down completely place one of the layers on a plate and spread over the buttercream. 2 level teaspoons baking powder.
Cream together the butter icing sugar and vanilla in a bowl until light and fluffy. Cream the butter and sugar together in a bowl. Finely grated zest of 1 lemon.
3 large eggs at room temperature lightly beaten. Pour the mix in a little at a time and mix well. About 4 tablespoons lemon curd.
Divide equally between a heatproof bowl for the curd and a mixing bowl for the sponge. Finely grated zest of one large lemon. 225g 8 oz caster sugar.
Preheat the oven to 180c 160c fan 350f gas 4. Spread the cream over the top of one of the cakes almost to the edge. Then place a circle of greaseproof paper on the base of each tin.
Squeeze the juice from 11 2 lemons and add to the curd bowl then scoop in the pulp and seeds from the passion fruit if using. The victoria sponge harks back to our foundation while the addition of lemon gives it a contemporary twist. Beat the eggs and add the grated lemon zest and mix well.