Lemon Victoria Sponge
- Cooking time25 minutes
- Prep time45 minutes
- Servings8 portions
- 225g Stork with Butter (plus additional for light tin greasing)
- 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
|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|
- Place the stork, sugar, eggs, flour, baking powder into a large bowl along with the grated zest.
- Using an electric mixer beat together until the cake batter is smooth and uniform.
- Divide the batter equally between two 8-inch round cake pans, lightly greased with Stork and lined with parchment paper.
- 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.
- Spread the cream over the top of one of the cakes, almost to the edge.
- Spoon the lemon curd randomly over the cream, using a knife to swirl into the cream.
- Finish by sprinkling the blueberries over the cream and topping with the second layer of cake.
- Dust the cake with a little icing sugar before serving.