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Lemon Victoria Sponge

  • Cooking time25 minutes
  • Prep time45 minutes
  • Servings8 portions
recipe image Lemon Victoria Sponge


  • 225 grams Stork
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • Zest of two lemons
  • 250ml double cream, whisked to soft peaks
  • 75ml lemon curd
  • 150g blueberries

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Place the Stork, sugar, eggs, flour, baking powder into a large bowl along with the grated zest.
  2. Using an electric mixer beat together until the cake batter is smooth and uniform.
  3. Divide the batter equally between two 8-inch round cake pans, lightly greased with Stork and lined with parchment paper.
  4. Bake at 180C (160C fan) for 25 minutes or until browned or a skewer inserted into the middle of the cakes come out clean. Allow to cool in the tins for 10 minutes before inverting onto a wire rack to cool completely. Whisk the cream to soft peaks.
  5. Spread the cream over the top of one of the cakes, almost to the edge.
  6. Spoon the lemon curd randomly over the cream, using a knife to swirl into the cream.
  7. Finish by sprinkling the blueberries over the cream and topping with the second layer of cake.
  8. Dust the cake with a little icing sugar before serving.