Lemon Victoria Sponge
Cooking time25 minutes
Prep time45 minutes
Servings8 portions
Ingredients
- 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 |
Instructions
- 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.
