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27.3.16

Easter Treats: Lemon Victoria Sponge

Lemon Victoria Sponge

I've been trying to do more homebaking of late. So, for a wee Easter weekend treat I made a lovely lemon Victoria sponge - a slight twist on the classic traditional Sunday tea-time treat.



Here's the recipe:

Lemon Victoria Sponge

Ingredients:

175g (6 oz) softened butter 
175g (6 oz) caster sugar
175g (6 oz) plain flour
3 eggs
1 tsp baking powder
Zest of 1 unwaxed lemon
1 tbsp milk

Filling: 3-4 tbsp of shop bought lemon curd and 200g of marscapone

2 18cm (7") sandwich tins  and parchment paper
Some additional butter and flour for greasing and dusting. 

Method:


  1. Preheat oven to 180 degrees C (350 degrees F) Gas Mark 4. Grease and flour the tins and line inside the bottom of each with parchment paper. Set aside. 
  2. Using a large bowl, cream the butter until soft using a food mixer. Gradually add in the caster sugar and beat until the mixture is fluffy and light in texture. 
  3. Whisk the eggs in a bowl to mix them together and then gradually add to the mixture continuing to beat all the time. Sift in the flour and baking powder and add the lemon zest and milk. Fold gently into the mix ( you can do this by hand or I prefer to just reduce the mixer speed).TIP: Stop the mixer occasionally to reincorporate any mixture building up on the side of the bowl into the main mix and recommence beating to ensure all ingredients are fully mixed.
  4. Evenly divide the mix between each tin,  spreading out to the edge with a pallet knife. Make a slight hollow or dip the centre of each to avoid the cakes rising too high in the middle.
  5. Place in centre of oven for 20 to 25 minutes usually when springy to the touch and a lovely golden colour. Once done, remove from the oven and allow to sit in the tin for 10 minutes to cool down. Loosen edges with knife and  carefully turn on to a wire rack covered in a clean tea towel to cool down fully. TIP: the clean tea towel on the wire rack helps prevent it leaving indents on the cake. 
  6. Once cooled, it's time to sandwich together with your preferred filling. I used a 200g tub of marscapone and added about three to four generous tablespoons of lemon curd to it, which I mixed together with my hand held mixer. You can also use double cream and a sprinkle of fresh blueberries - whatever you fancy! 

Place one cake sandwich upside down on a nice plate or cake stand - I adore this glass one I used from The White Company - and spread the filling out to the edges. Place second sandwich on top and add some more filling to the top. 

Lemon Victoria Sponge

Here, I've decorated with some grated zest of lemon and mini-eggs for a little nod to Easter time. Then it's time to brew up and serve! 



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