I had a notion to bake a cake and I have been meaning to make a victoria sponge for a while. I have also been craving lemon curd recently, so I decided to mix it with the cream. Oh my goodness, it is so good. I could have eaten the lot until I felt quite sick. Luckily I was able to restrain myself, but only just. It was a close thing.
I was really pleased with the finished cake, although it had risen quite a lot, so it was a challenge eating it, a plate and fork really need to be employed.
Such an easy cake and easy quantities to remember too. 225g of everything seemed to be the rule of thumb, as I browsed across the internet. Most recipes call for 4 medium eggs, but I like to use large eggs when I bake and the results are always good.
I spread the cake with my Carmelised Nectarine & Apricot Jam, but you could use your own favourite jam and I mixed the cream with a good quality shop bought curd, but I do have a good recipe for Lemon Curd with Nutmeg. It would be especially good mixed with the cream or as a layer under the cream instead of jam. It really is worth making your own curd and jam if you have the time.
I am afraid they are not the best photos, as I was blighted by the darkness, morning and night that is winter, but the photos were much better than they might have been thanks to the light box I made. Thanks again to Sarah over at Simply Cooked for showing us how. And..... now on to the victoria sponge recipe.
Victoria Sponge with Lemon Curd Cream & Jam
This lovely light cake is especially good with a layer of tangy lemon curd cream and sweet jam, but you can fill it with whatever you like.
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour, sieved
- a little milk to loosen the cake batter
- 150ml double cream
- 4 tbsp good quality lemon curd
- 4 tbsp jam
1. Preheat the oven to 180c/160c fan/350F/gas 4.2. Rub a little softened butter around two x 18cm/7in sandwich tins. Then place a circle of greaseproof paper on the base of each tin. I used the base of the tin to draw around to get the correct size.3. Cream the softened butter and sugar together until pale and fluffy. I used a electric hand whisk, but you could do this by hand or use a stand mixer.4. Add and beat in the eggs, one at a time.5. Start gradually adding the flour a heaped spoonful at a time and folding in with a cutting motion, using a metal spoon, so you don't loose all the air you have added.6. Divide your mixture between the two sandwich tins. Smooth the top and pop both tins in the oven. Bake for 20 -25 minutes until the cakes are golden and a skewer comes out clean. 7. Remove the cakes from the oven and leave to cool for 5-10 minutes, then remove from the tins and leave to cool on a wire rack. Remove the greaseproof circles from the bottom of each cake.8. Whip the cream, then mix in the lemon curd. You can add more curd until it tastes just right. Top the first sponge with jam, then cream. Top with the second cake and dust with icing sugar.
DetailsTotal time: Yield: two layer cake