Summer is here! Lemon & Strawberry Victoria Sponge

First of all, apologies for not posting in a while! Exams are just around the corner for me but I just wanted to do a quick post about a really lovely cake I baked during the Easter break. As soon as exams are over I will be back into the swing of things and there will be many more posts to come…

Lemon Victoria Sponge 1

Back to this cake: this is a twist on the quintessentially British Victoria Sponge that I feel really embodies the flavours of summer. So, instead of jam between the two layers I used homemade lemon curd (will do a post on how to make this) and I topped it with some fresh strawberries. If I were to make this cake again I would perhaps put chopped fresh strawberries into the batter as well to add more of the strawberry element but overall I was very happy with the final product!

The trick to an excellent Victoria Sponge, in my opinion, is to really get a lot of air into the batter for a really light and fluffy sponge. Because of this, I am an advocate of the ‘creaming’ as opposed to the ‘all-in-one’ method which is made exceedingly easy if you have a stand mixer. I  really think that just a few adjustments make for a really delicious cake which is perfect to serve at this time of year!

LEMON VIC
Ingredients

225g butter, softened
225g caster sugar
4 eggs
225g self-raising flour
2 level teaspoons baking powder
Finely grated zest of 1 lemon

Filling
4 tbsp lemon curd

Approx. 10 strawberries (you can alter this as to how you want to decorate the cake)

1. Lightly grease two 20cm loose bottomed sandwich tins and line the bases with a circle of non-stick baking parchment. Pre-heat the oven to 180C/160F.

2. Cream the butter and sugar together in a bowl until REALLY light and fluffy. (This step is important if you want a light sponge- the mixture should no longer be yellow and should look almost white) Beat the eggs and add the grated lemon zest. Pour the mix in a little at a time and mix well. Sift in the flour and baking powder and combine together.

3. Divide the mixture evenly between the two tins and level with a spatula. Bake in the oven for about 25 minutes or until well-risen and golden.

4. Leave the cakes to cool in the tins for a few moments then run a blunt knife around the edge of the tins to free the sides of the cakes. Turn the cakes out, peel off the paper and leave to cool completely on a wire rack.

5. When cooled, choose the best cake to be your top layer and then spread the lemon curd on your bottom layer before placing it on top. Sprinkle the top layer with caster sugar then decorate with your chopped strawberries.

 

 

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