Lemon Victoria Sponge Take 2

Hi again everyone…

So this recipe is quite similar to the lemon victoria sponge I posted about before but this one is filled with vanilla buttercream and lemon curd. It makes the perfect celebration cake or just a tasty treat for your friends and family.

Before I get into the recipe for this delicious cake I just want to take a moment to talk about the importance of oven temperature when baking. Simply forgetting to preheat the oven for enough time can really mess up the cooking time for your cakes – so here is a guide by Which with some super useful information in…

http://www.which.co.uk/reviews/built-in-ovens/article/why-oven-temperature-matters

or check out my blog post with my top tips 🙂

Ingredients:

Cake

225g soft spread

225g caster sugar

225g SR flour

4 large eggs

1tsp baking powder

Finely grated rind of 2 lemons

Filling

50g unsalted butter/soft spread

175g icing sugar

1tsp vanilla extract

1tbsp semi-skimmed milk

Lemon curd

Caster sugar, for top

Method:

1.Preheat the oven to 180°C/Gas mark 4. Grease and line 2 loose bottom round 8in sandwich tins.

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2.Measure all the cake ingredients into a large mixing bowl and whisk until smooth with an electric hand mixer.

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3. Divide evenly between the 2 sandwich tins and place on the middle shelf of the oven.

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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 soft spread, icing sugar, vanilla extract and milk in a large mixing bowl until smooth.

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6.Once cool, remove cakes from tins and place one onto a cake board or cake stand. Using a spatula smooth the buttercream onto one of the cakes.

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7.Then spread the lemon curd onto the other cake with a knife.

8.Place the other cake over the top and sprinkle with caster sugar. Store in an airtight container.

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Hope you enjoy 🙂

 

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