A Victoria sandwich cake is made from equal weights of eggs, butter, sugar and self-rising flour. A medium egg in its shell weighs about 55 g; if you have eggs of different sizes, adjust the weight of the other ingredients accordingly.
Traditionally, the sponge is flavorless and filled with raspberry jam or lemon curd; this is a more luxurious, buttery lemon version.
For those of you craving a classic dessert twist, this Lemon Victoria Sandwich Cake recipe is for you. Perfect timing for the arrival of spring, this would make a weekend baking session easy – or in preparation for any Easter celebration.
Take a look at award-winning writer and chef Sybil Kapoor’s recipe below.
Lemon Victoria Sandwich Cake Recipe
Preparation time: 25 minutes | Cooking time: 20 minutes
For the Victoria sponge
- Oil, to grease the molds
- 225g unsalted butter, softened
- 225g caster sugar
- Finely grated zest and juice of 4 lemons
- 4 medium eggs
- 225 g sifted self-rising flour
- 6 tablespoons of milk
For the lemon buttercream
- Finely grated zest and juice of 3 lemons
- 170g unsalted butter, softened
- 125g icing sugar, sifted
- Sweet primroses and/or ½ lemon
- Preheat the oven to 180°C/170°C convection/thermostat 4. Lightly oil two 18 cm sandwich moulds. Line the bottom of each with parchment paper.
- To make the sponge cake, cream the softened butter and sugar in a large bowl, using a wooden spoon or an electric whisk, until pale and fluffy. Add the grated lemon zest.
- Crack the eggs into a bowl, beat them roughly with a fork and whisk them little by little into the creamy butter. If the mixture begins to curdle (forming small lumps), add 2 tablespoons of flour. Once the eggs are incorporated into the mixture, use a flat metal spoon to gently incorporate the remaining flour in three additions. Loosen the mixture with 2 tablespoons of lemon juice and 6 tablespoons of milk, so that it falls from the spoon in soft drops.
- Quickly divide the mixture into the molds and smooth the top. Bake for about 20 minutes, or until the cakes are puffed, golden and spring back when pressed lightly.
- Place on a rack for 5 minutes. Then, using a knife, gently loosen the sides of each cake from its pan. Unmold, peel off the parchment paper and leave to cool.
- To make the Lemon Buttercream, place the lemon zest, butter and icing sugar in a mixing bowl. Using an electric whisk, beat well until light and fluffy. Then gradually stir in 4½ tablespoons of lemon juice.
- Once the cakes are cool, spread a third of the buttercream on one. Place the other sandwich cake on top, cooked side up.
- Spread another third of the cream on top and the remaining third on the sides of the cake. Refrigerate for 30 minutes to set the buttercream.
- Decorate with sweet primroses or cut a lemon in half lengthwise, then cut into thin slices and arrange on top.
Recipes from Sybil Kapoor’s National Trust Book of Baking.