Recipe: Lemon Victoria Sponge

Lemon Victoria Sponge LARGE 
Serves 8 – 40 minutes plus cooling time – Easy


  • 175g unsalted butter, at room temperature
  • 175g golden caster sugar  
  • 175g self-raising flour
  • 1 tsp sifted baking powder
  • 1 tsp vanilla extract
  • 1 lemon, zested
  • 3 eggs
  • 1-2 tbsp milk (optional)
  • 4 tbsp strawberry conserve or jam
  • 300ml double cream, whipped
  • Blueberries to decorate
  • Red coloured sugar sprinkles to decorate

How to make:

  • Heat the oven to 180c/fan160c/gas4. Line and butter 2 18cm sandwich tins.
  • Put the butter, sugar, flour, baking powder, vanilla extract, lemon zest and eggs in a large bowl and beat.
  • Add the milk if the mixture is too stiff to drop off a spoon when tapped gently.
  • Divide the mixture between the tins and level.
  • Bake side by side for 20-25 minutes, until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed.
  • Leave to cool for 5 minutes then turn out onto a rack and peel off the paper.
  • Cool completely before filling.
  • Spread the jam onto the base of one sponge. Spread half the cream on top of the jam and place the other sponge on top.
  • Spread the rest of the cream over the top and decorate with blueberries and sugar sprinkles.

PER SERVING: 551 kcals, protein 5.2g, carbs 42.4g, fat 40.2g, sat fat 24.4g, fibre 0.9g, salt 0.5g


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