Lemon Flavored Victoria Sponge With Lemon Curd Filling Recipes

LEMON-FLAVORED VICTORIA SPONGE WITH LEMON CURD FILLING

Lemon-flavored Victoria Sponge with Lemon Curd Filling image

This Victoria sponge recipe variation is adapted from the website of app.ckbk.com. The sponge is flavored with lemon zest and the cake has a lemon curd filling.

Provided by TasteAtlas

Categories Cake

Yield 8 servings

Number Of Ingredients 13

Ingredients

SPONGE
220g (7.8 oz) butter, softened
200g (7 oz) superfine sugar
4 eggs
220g (7.8 oz) self-raising flour
seeds of ½ vanilla pod (or 1 tsp vanilla extract)
zest of 1 lemon
¼ tsp baking powder
FILLING
90g (3.2 oz) butter, softened
180g (6.3 oz) powdered sugar, plus extra for decoration
seeds of ½ vanilla pod (or 1 tsp vanilla extract)
7 tbsp lemon curd

Steps:

Preheat the oven to 180°C (160°C with fan /350°F/Gas 4). Line two 20cm (8-inch) loose-bottomed cake pans with parchment paper.
In a large mixing bowl, cream the butter and the sugar into a pale mixture. You can do this with an electric whisk, a stand mixer, or a wooden spoon.
Add two of the eggs and half of the flour to the butter mixture and beat until just combined. Then add the remaining eggs and flour along with the vanilla, lemon zest, and baking powder. Beat the mixture thoroughly to get air into it.
Divide the mixture evenly between the lined cake pans and bake for 25-30 minutes. The sponges should feel springy to the touch and shrunk slightly from the sides of the pan. Do a toothpick test to check the doneness.
After baking, leave the cakes to cool completely without removing them from the pans.
In the meantime, make the buttercream. Cream together the butter, powdered sugar, and vanilla in a large bowl until the mixture is light and fluffy.
Once cooled down completely, place one of the cakes on a serving plate and spread over the buttercream. Next, spoon the lemon curd over the buttercream and carefully place the other sponge layer on top.
Dust some powdered sugar on top for decoration and serve.

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