Recipe for a sandwich cake with lemon Victoria

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A Victoria sandwich cake it is made from the same masses of eggs, butter, sugar and flour as it is grown. A medium-sized egg in the shell weighs about 55 g; if you have eggs of different sizes, adjust the weight of the other ingredients accordingly.

Traditionally, the sponge is tasteless and filled with raspberry jam or lemon curd; this one is more luxurious, buttery lemon version.

For those who want a turnaround of classic desserts, this recipe for Victoria sandwich cake with lemon is just right for you. The perfect time for the arrival of spring, this would allow for easy baking on the weekends – or preparation for the Easter celebrations.

Check out the recipe below from award-winning food writer and chef Sybil Kapoor.

Recipe for a sandwich cake with lemon Victoria

Preparation time: 25 minutes Cooking time: 20 minutes

Serve

Eight

Ingridients

For the Victoria sponge

  • Oil for lubricating models
  • 225 g unsalted softened butter
  • 225 g of sugar
  • Finely grated zest and juice of 4 lemons
  • 4 medium eggs
  • 225 g of self-made flour, sifted
  • 6 tablespoons milk

For lemon butter cream

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

Decorate

  • Sweetened primroses and / or ½ lemons

Method

  1. Preheat the oven to 180C / 170C fan / gas mark 4. Lightly oil two 18 cm sandwich pans. Line the base of each with baking parchment.
  2. To prepare the biscuit, beat the softened butter and sugar in a large bowl with a wooden spoon or electric whisk until pale and fluffy. Add grated lemon zest.
  3. Beat the eggs in a jug, beat roughly with a fork and beat a little into the cream butter. If the mixture starts to tear (small lumps form), add 2 tablespoons of flour. When the eggs are mixed into the mixture, gently stir in the remaining flour in three batches with a flat metal spoon. Loosen the mixture with 2 tablespoons of lemon juice and 6 tablespoons of milk so that the spoon is dropped into soft pieces.
  4. Quickly divide the mixture between the models and smooth the tops. Bake for about 20 minutes or until the cakes are well risen, golden brown and come back with light pressure.
  5. Place on the rack for 5 minutes. Then, with a knife, gently loosen the sides of each cake from the model. Remove, peel off baking paper and allow to cool.
  6. To prepare the lemon butter cream, put the lemon zest, butter and powdered sugar in a mixing bowl. Beat well with an electric whisk to make it light and fluffy. Then gradually stir in 4½ tablespoons of lemon juice.
  7. When the cakes are cold, spread a third of the butter cream on one. Place the second cake in a sandwich, baked side up.
  8. Spread another third of the cream over the top and the remaining third along the sides of the cake. Cool for 30 minutes for the butter cream to harden.
  9. Garnish with sweetened primroses or lemon cut in half lengthwise, then cut into thin slices and arrange on top.

Recipes from the ‘National Trust Book of Baking’ by Sybil Kapoor.

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