9 Sep

  sponge cake 




This is a delectable, surprising twist on the classic Victoria sponge cake . A typical Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar. Here i have used lemon curd in place of jam and cream.


Ingredients :-

  • 1 cup (8oz) butter, softened
  • 1 cup (8oz) sugar
  • 4 large free-range eggs
  • 1 tsp lemon zest
  • 1 cup (8oz) all-purpose flour, sifted (you may need a bit extra)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • Lemon curd, for the filling
  • Powdered sugar, to dust

victoria sponge cake


Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. or you could even bake one cake, and slice it in (after its cooled) to make two layers. Place the butter, sugar and vanilla extract,lemon zest into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour,salt,baking powder and mix well.
Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
Spread a thick layer of lemon curd on top of one of the cakes and sandwich the other on top. Dust with powdered sugar and serve
lemon curd1


Lemon Curd is a thick, soft and velvety cream that has a wonderful tart yet sweet citrus flavor. Traditionally it was used as a spread for scones but today it is used as a filling for tarts, pies, and cakes.

adapted from


  • 6 egg yolks
  • 1 cup sugar
  • 1/3 cup fresh lemon juice (about 4-5 lemons)
  • 2 tbsps grated lemon zest
  • 1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices
lemon curd
Lemon Curd ,does not use exotic ingredients; just eggs, sugar, lemon juice, lemon zest, and unsalted butter. It is similar to a lemon filling or custard in that it is cooked on the stove but yet it does not contain a thickener such as cornstarch (corn flour). We are going to cook the curd in a stainless steel bowl placed over a saucepan of simmering water (a double boiler). This method does take a little longer, but it helps prevent the eggs from curdling.
Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.
Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn’t be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.
Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks.

 sponge cake3
You will find that the lemon curd will continue to thicken as it cools. If you want to make the lemon curd lighter in texture and flavor, you can fold in a little whipped cream once the curd has been thoroughly chilled.
Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…


  1. corvette October 3, 2013 at 7:47 am #

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