Hi again everyone…
So this recipe is quite similar to the basic Victoria sponge recipe I put up before, but this cake is flavoured with lemon rind and filled with vanilla whipped cream, lemon curd and blueberries. This cake is really quick to make and tastes very yummy.
225g soft spread
225g caster sugar
225g SR flour
4 large eggs
1tsp baking powder
Finely grated rind of 2 lemons
250ml double cream
1tsp vanilla extract
1.Preheat the oven to 180°C/Gas mark 4. Grease and line 2 loose bottom round 8in sandwich tins.
2.Measure all the cake ingredients into a large mixing bowl and whisk until smooth with an electric hand mixer.
3. Divide evenly between the 2 sandwich tins and place on the middle shelf of the oven.
4.Bake for 25-30 minutes or until well risen, golden and a skewer comes out clean.Place onto a wire rack to cool.
5.In the meantime, whisk the double cream and vanilla together in a large mixing bowl with an electric hand mixer until forms soft peaks.
6.Once cool, remove cakes from tins and place one onto a cake board. Using a spatula smooth the double cream over.
7.Then spoon tsps of lemon curd on top of the double cream and swirl around using a skewer.
8.Sprinkle with blueberries and place the other cake over the top. Sprinkle with caster sugar.
Hope you enjoy 🙂