Victoria Sponge with Lemon Curd Cream & Homemade Jam

Name: Victoria Sponge with Lemon Curd Cream & Homemade Jam
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 150 milliliters double cream; 4 larges eggs; 4 Tbsps jam; 4 Tbsps good quality lemon curd; 225 grams self-raising flour, sieved; 225 grams caster sugar; 225 grams unsalted butter, softened

Victoria Sponge with Lemon Curd Cream & Homemade Jam might be just the hor d'oeuvre you are searching for. This recipe makes 20 servings with 227 calories, 3g of protein, and 13g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, eggs, lemon curd, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 180c/160c fan/350F/gas 4.

Equipment you will use

Oven

Rub a little softened butter around two x 18cm/7in sandwich tins. Then place a circle of greaseproof paper on the base of each tin. I used the base of the tin to draw around to get the correct size.

Ingredients you will need

Butter

Base

Dry Seasoning Rub

Cream the softened butter and sugar together until pale and fluffy. I used a electric hand whisk, but you could do this by hand or use a stand mixer.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Stand Mixer

Whisk

Add and beat in the eggs, one at a time.

Ingredients you will need

Egg

Start gradually adding the flour a heaped spoonful at a time and folding in with a cutting motion, using a metal spoon, so you don't loose all the air you have added.

Ingredients you will need

All Purpose Flour

Divide your mixture between the two sandwich tins. Smooth the top and pop both tins in the oven.

Ingredients you will need

Pop

Equipment you will use

Oven

Bake for 20 -25 minutes until the cakes are golden and a skewer comes out clean.

Equipment you will use

Oven

Skewers

Remove the cakes from the oven and leave to cool for 5-10 minutes, then remove from the tins and leave to cool on a wire rack.

Equipment you will use

Wire Rack

Oven

Remove the greaseproof circles from the bottom of each cake.

Whip the cream, then mix in the lemon curd. You can add more curd until it tastes just right. Top the first sponge with jam, then cream. Top with the second cake and dust with icing sugar.

Ingredients you will need

Powdered Sugar