This is how it's made Lemon Victoria Sponge

  1. Step 1

    Place the stork, sugar, eggs, flour, baking powder into a large bowl along with the grated zest.

  2. Step 2

    Using an electric mixer beat together until the cake batter is smooth and uniform.

  3. Step 3

    Divide the batter equally between two 8-inch round cake pans, lightly greased with Stork and lined with parchment paper.

  4. Step 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. Step 5

    Spread the cream over the top of one of the cakes, almost to the edge.

  6. Step 6

    Spoon the lemon curd randomly over the cream, using a knife to swirl into the cream.

  7. Step 7

    Finish by sprinkling the blueberries over the cream and topping with the second layer of cake. 

  8. Step 8

    Dust the cake with a little icing sugar before serving.

  • Temperature: 180C oven, 160C fan, Gas 4 oC
  • Baking time:
  • Serves: 8