Lemon Curd Victoria Sponge Recipe

Preheat the oven to 180 c gas 4.

Lemon curd victoria sponge recipe. Slowly add the sifted icing sugar and beat until well incorporated. Whip the cream then mix in the lemon curd. You can add more curd until it tastes just right.

Next add flour vanilla extract and mix all together. Beat the butter on medium speed until light and creamy around 2 minutes. Finely grated zest of 1 lemon.

Add a layer of buttercream to the bottom sponge then add a generous layer of lemon curd on top. Beat caster sugar the 200g butter and lemon zest until light and fluffy. Preheat the oven to 180 c fan 160 c gas 4.

In another bowl cream butter caster sugar add eggs and continue to blend. Divide the batter equally between two 8 inch round cake pans lightly greased with stork and lined with parchment paper. The first cake i ever ate was a victoria sponge.

Remove cakes from oven and cool slightly then turn out on a rack to cool completely. The slice was at eye level and i remember doorstop layers of red white and pale yellow. Using an electric mixer beat together until the cake batter is smooth and uniform.

Grease your cake tin a 20cm round tin will give you a cake with enough depth to cut in two then dust with flour shaking off excess. 2 level teaspoons baking powder. Place flour into a small mixing bowl and stir in baking powder.