Victoria Sponge Cake

I recently made Victoria Sponge for a group where I was also asked to give a tea presentation.  In addition to the classic Victoria Sponge I  made one with lemon curd.

Victoria Sponge

1 C flour

1 t baking powder

2 T sour cream

1/4 C butter, melted

2 C favorite preserves or lemon curd

3 eggs

1/4 t salt

3/4 C sugar

1 T lemon juice

Powdered sugar for dusting

Beat eggs with sour cream.

Add sugar and beat on highest speed of mixer for 5 minutes until light.  

Beat in melted butter.

Stir in lemon juice.  Make sure you have removed the seeds,  unlike mine in the picture.

In a separate bowl sift together the flour, baking powder and salt.  Fold gently into wet mixture.

Spread batter into  a greased, wax paper lined 11x15 jelly roll pan.  Make sure you grease the pan before putting in the wax paper and then grease the wax paper before pouring in the batter.  Bake at 350 for 10-15 minutes or until cake springs back when touched in the center.  You don't want to over bake it.  The cake will crack easily when you roll it if you do.  If it does crack, you can cover the cake roll with a little more powdered sugar.  

This tea infuser is also great tool for dusting with powdered sugar!

Cool baked cake in pan for 5 minutes.

Dust a tea towel with powdered sugar.  Turn cake out onto the towel and remove the wax paper.  Spread with jam leaving a 1/2" border on all sides.  Roll up in jelly roll fashion and refrigerate for 1 hour to set.  Remove from fridge 15 minutes before serving.  Dust cake roll with powdered sugar and cut into approximately 1 1/2" slices.  Garnish each slice with whipped cream,  fresh fruit and mint.  

For the lemon cake I used the lemon curd recipe in the preceding post.  I definitely liked the lemon much better than  the strawberry jam.  Which one would you prefer?

How to Make Lemon Curd

Lemon Curd made from scratch is a little time consuming but the simply luscious result is well worth the effort.

Lemon Curd

• 4 large eggs
• 3/4 C sugar
• 1 1/2 T freshly grated lemon peel
• 1/2 C freshly squeezed lemon juice
• 6 T butter, cut into 12 pieces

Ingredients and cooking equipment you will need.

Beat eggs with whisk in top of double boiler.  If you don't have a double boiler, you can use a smaller pan that  fits into a larger one.

Whisk in lemon peel, juice and sugar. Be sure to grate the  lemons before you cut them and extract the juice.  Place mixture over simmering water.  Check to make sure the hot water is not touching your double boiler.  If the water is touching the pan with your lemon curd mixture, it may cause cause it to curdle.  Stir constantly with wooden spoon until the mixture is hot to the touch.

When mixture is hot to the touch, add butter one piece at a time stirring until each piece is melted. 

When the Lemon Curd is ready, the mixture will be slightly thickened, glossy, translucent, creamy and should measure 145 on a candy thermometer.  Cool 1 hour , cover and store in the fridge.  Lemon Curd is delicious with scones and a cup of tea, of course.  It is equally delicious as a cake filling, a spread for toast and sugar cookies.  Enjoy and use your imagination. What is your favorite way to enjoy delicious Lemon Curd?