Beautifully elegant and easy to make.
Ingredients
Lemon Curd
- ⅔ cup caster sugar
- 2 egg yolks
- 1 egg
- 1 lemon - zested
- 1/3 cup fresh lemon juice
- Pinch salt
- 60g butter - cubed
Victoria Sponge
- 1 cup caster sugar
- 1 lemon zested
- 240g flour
- 225g butter – softened
- 4 eggs
- 3 tablespoons fresh lemon juice
- 1 ½ tablespoons baking powder
Filling
- 1 cup cream
- 100g cream cheese – slightly warmed
- ½ cup icing sugar
- ½ teaspoon vanilla extract
- Extra icing sugar for dusting
Method
Lemon Curd
- Combine all the ingredients (except the butter) into a medium saucepan. Whisk well then heat on a medium heat, stirring constantly until thickened.
- Transfer the curd to a non-metal container. Add in the butter and stir until melted.
- Place a piece of plastic wrap directly on top of the curd. Place in the refrigerator.
Victoria Sponge
- Preheat the oven to 180oC (160oC fan bake). Line two 20cm round cake pans with baking paper.
- Rub together the sugar and lemon zest until the sugar has a hint of yellow.
- Beat the sugar and all the other ingredients together until well combined.
- Divide the mixture evenly between the two prepared cake pans.
- Cook for 20 - 25 minutes or until a skewer comes out clean. Set aside to cool.
Filling & Assembly
- Whip the cream until soft peaks form. Beat in the remaining filling ingredients.
- Place one of the sponges onto a serving plate.
- Top with the lemon curd, then the cream filling.
- Place the other sponge on top of the filling. Dust with icing sugar.
- Store in the refrigerator.