1 Mar 2009
Lemon Victoria Sponge
I'm not sure if it can really be called a Victoria Sponge if it's got lemon curd instead of jam, but that's what I'm calling it anyway. I also added lemon zest and lemon juice into the cake mixture, so it's really lemony.
The raspberry sauce which I made to go with this cake was a bit experimental. I had a tin of raspberries in the cupboard for some reason, and it seemed like a good idea. Turned out a bit too much like jam.
6 oz Butter, 6oz sugar, 6oz flour, 3 eggs, one small lemon, 2 tablespoons of lemon curd, icing sugar to dust.
Pre-heat the oven to gas mark 4 (180 degrees).
Zest the lemon. Mix the butter, sugar and lemon zest together with an electric mixer (or by hand if you like, and by hand I mean with a spoon, not with bare hands. Although if you really want to do it with bare hands then go for it)
Break the eggs into a separate bowl, or mug, or jug, and whisk with a fork (just to break up the yolks). Add the egg to the butter and sugar mixture bit by bit, mixing thoroughly each time.
Squeeze the zested lemon, and stir the juice into the mixture.
Sift the flour onto the mixture and fold in with a metal spoon.
Grease and line two circular cake tins, divide the cake mix between them and spread out.
Bake for 15-20 minutes.
Cool on a wire rack before sandwiching the two cake disks together, with the lemon curd spread in the middle. The top can be dusted with icing sugar.
The raspberry sauce was made by adding a tin of raspberries, one tablespoon of syrup and one tablespoon of jam sugar to a pan, bringing to the boil and then cooking on a low heat until it thickened slightly. I then passed the sauce through a sieve to remove the seeds. I think the sauce would have been much nicer with fresh raspberries, the colour of the tinned ones was a bit dark.