New Recipe: Lemon Victoria sandwich cake recipe

A Victoria sandwich cake is made from equal weights of eggs, butter, sugar and self-raising flour. A medium egg in its shell weighs approximately 55g; if you have different sized eggs, adjust the weight of the other ingredients accordingly. Traditionally, the sponge is unflavoured and filled with raspberry jam or lemon curd; this is a more luxurious, buttery lemon version.

Prep time: 25 minutes | Cooking time: 20 minutes

SERVES

Eight

INGREDIENTS

For the Victoria sponge

  • Oil, for greasing the tins
  • 225g unsalted butter, softened
  • 225g caster sugar
  • Finely grated zest and juice of 4 lemons
  • 4 medium eggs
  • 225g self-raising flour, sifted
  • 6 tbsp milk

For the lemon buttercream

  • Finely grated zest and juice of 3 lemons
  • 170g unsalted butter, softened
  • 125g icing sugar, sifted

To decorate

  • Sugared primroses and/or ½ lemon

METHOD

  1. Preheat the oven to 180C/170C fan/gas mark 4. Lightly oil two 18cm sandwich tins. Line the base of each with baking parchment.
  2. To make the sponge cake, cream the softened butter and sugar together in a large bowl, using a wooden spoon or electric whisk, until pale and fluffy. Add the grated lemon zest.
  3. Break the eggs into a jug, roughly beat with a fork and whisk a little at a time into the creamed butter. If the mixture begins to curdle (forming little lumps), add 2 tbsp flour. Once the eggs have been whisked into the mixture, use a flat metal spoon to gently fold in the remaining flour in three batches. Loosen the mixture with 2 tbsp lemon juice and 6 tbsp milk, so that it drops off the spoon in soft blobs.
  4. Quickly divide the mixture between the tins and smooth the tops. Bake for about 20 minutes, or until the cakes are well risen, golden brown and spring back when lightly pressed.
  5. Place on a wire rack for 5 minutes. Then, using a knife, gently loosen the sides of each cake from its tin. Turn out, peel off the baking parchment, and leave to cool.
  6. To make the lemon buttercream, place the lemon zest, butter and icing sugar in a mixing bowl. Using an electric whisk, beat thoroughly until light and fluffy. Then gradually whisk in 4½ tbsp lemon juice.
  7. Once the cakes are cold, spread a third of the buttercream on one. Sandwich the other cake on top, baked-side up.
  8. Spread another third of the cream on the top and the remaining third around the sides of the cake. Chill for 30 minutes to set the buttercream.
  9. Decorate with sugared primroses or cut a lemon in half lengthways, and then cut into thin slices and arrange on top.

Recipes from ‘National Trust Book of Baking’ by Sybil Kapoor, published on 15 April (National Trust Books, £16.99). 




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