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.
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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.
Ingredients
- 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
Instructions
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.
Details
Total time: Yield: two layer cake
what a beautiful photo - my mum used to make lemon fillings in sponge cakes - I didn't like it because it was too lemony but I wonder if I would like it with some cream in the middle too
ReplyDeleteAnd thanks for passing on the lightbox idea - not that we need it at this time of year but I can see uses for it if ever I could find that room!!!
Your cake looks really yummy. The recipe sounds straightforward which I like. I shall bake this at the weekend. I made orange curd recently so I shall use that as a filling.
ReplyDeleteAnd there was me thinking what fantastic photos they were, especially the first one. What a spectacular cake Jac and I love all of your filling. I'v e mixed buttercream and curd together and mascarpone and curd, now will have to try cream and curd - mmmm!
ReplyDeleteOh, what a lovely cake. And your pictures are just fine - the lack of light isn't an issue at all, really. As we had some lovely sunshine for a few minutes yesterday, and just hours today (though it didn't bother melting the ice on the lawns), you could easily make another cake, you know. Just to capitalize upon the light...
ReplyDeleteD. has a coworker who desperately loves cakes, but is gluten sensitive, so we're buying some Dove's GF flour, and doing some tentative recipes... trying to remake our lemon cake! This might be a better option, just to put the lemon in a layer... yum.
You could always try another filling Johanna :)
ReplyDeleteOrange curd would be fabulous mixed with cream in a victoria sponge Janetta :)
Thanks Choclette. Will have to keep mascarpone & lemon curd in mind. I usually just add lemon juice and peel to mascarpone, but curd would give it even more flavour.
I hope the GF flour works out well Tanita, I haven't tried it myself. I do have one gluten free cake, it is a flourless chocolate cake, you could always try that too :)
looks delicious i love victoria sponge cake x
ReplyDeleteI love lemon curd, your sponge looks great and you should try the cream and curd mix in a pavlova I learned this from Claire Macdonald, it is awesome!
ReplyDeleteHow delicious! I have just made some of Karen's (Lavender & Lovage) wonderful lemon curd, and I have a jar of Strawberry Jam left, so I can now see a fantasic Sunday afternoon cake in view! Thank you.
ReplyDeleteOMG I love lemon curd, victoria sponge cake and jam...this is a great combo!!!
ReplyDeleteHave a nice week end
Thanks BF :)
ReplyDeleteOh wow, lemon curd cream would be amazing with meringues. Great tip Janice :)
You are all set then TF :)
It really is a good combo Manu. I do hope you try it :)
I adore lemon curd, just posted my mum's recipe on the blog and I also LOVE it in cakes too! I sometimes make an Eton Mess with meringues, cream and lemon curd, it is easy and looks/tastes fab! Your cake is JUST absolutely beautiful Jac.....I would LOVE a slice with a cup of coffee!
ReplyDeleteKaren
Thanks Karen, I saw your post for lemon curd. It made me drool, it looks so yummy :)
ReplyDeleteBeautiful cake and photos - love the lemon curd filling, have never tried this.
ReplyDeleteThe curd filling is divine Emma :)
ReplyDeleteBeautiful looking cake -victoria sponge is a classic for a reason; who could fail to love it!
ReplyDeletewow this looks amazing!! Such great height with your sponge and the lemon curd filling is to die for! I would have trouble not eating the whole cake myself! ;-)
ReplyDeleteYou can't beat a victoria sponge CC, I am glad I have started making my own.
ReplyDeleteI know Ros, you have to be quite disciplined when you bake. Now I just have to learn to be as strict with myself with wine :D
I baked your cake at the weekend Jacqueline and I was delighted with the result. The cake has risen really well. I used half the cake on Sunday as pudding. The other half I wrapped in cling film (unfilled)and used this evening. It has kept really well. Thank you for a great recipe. This will be my Victoria Sponge recipe of choice in the future.
ReplyDeleteThis looks fabulous, I could tuck into this right now, with the coffee Pete's just brought to my desk!
ReplyDeleteBrilliant Janetta, it is always good to have a personal recommendation like that. I was really pleased with it too :)
ReplyDeleteHi Kavey>, Sometimes it's a pity you can't just reach into the screen, when you see something particularly yummy :)
Made it, loved it and passed it on :)
ReplyDelete