Lemon Victoria Sponge
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A light moist lemon sponge filled with lemon curd and lemon cream
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Lemons
Caster sugar
Butter
Flour
Baking powder
Salt
Eggs
Lemon curd
Double cream
Icing sugar
Ingredients
Rub lemon into sugar and then beat butter and sugar until light and fluffy. Sift flour, baking powder, and salt and set aside..
1
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Add 1 egg at a time to butter mixture along with a large spoonful of flour mixture and mix on a low speed.
2
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Add rest of the flour mixture and mix. Add lemon juice and zest and beat together.
3
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Divide between 2 x 20cm sandwich tins and bake for 25 mins. Heat sugar and lemon zest until sugar dissolves,.
4
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Spread lemon syrup over both cakes, keep 1 tablespoon back. Allow cakes to cool.
5
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Spread lemon curd over base tier. Beat double cream and icing sugar until thick, fold in remaining lemon syrup.
6
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Pipe or spread the lemon flavoured double cream over lemon crud. Place tier on top and sprinle over sugar.
7
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