Lemon Victoria sponge

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• Suzanne

  30 May 2012

  Suzanne rated and commented on this recipe

  

  This is delicious and so easy! I made this recently, the only change was that I used seedless raspberry jam, as that's all I had. The blueberries are a really good addition. My sponge wasn't quite as deep as in the picture, but when I measured my tins, they were 20cm rather than 18cm. Unfortunately it was so good that I ate half of the cake in one sitting - didn't serve 8 in my house! Making again tonight to take in to work.

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• Mary

  04 June 2012

  Mary rated and commented on this recipe

  

  Mine also looks flatter than that and I did use 18cm cake tins. Nice tho'. No blueberries in the house so have filled it with cream and black forest fruits mixture I found lurking in the back of the freezer.

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• Mike909

  30 June 2012

  Mike909 rated and commented on this recipe

  

  Probably the best sponge I have made - I made for a neighbour's birthday and she was delighted. Need to let it cool completely and perhaps the dry slightly on the surface as its very moist and slightly fragile at first I used butter icing (3oz of butter, 6oz of icing sugar as enough) jam and a dusting of icing sugar on top So easy - now my number one sponge recipe. Mine rose nicely, not like the photo - I think the cook used a smaller tin to make it taller. took the full 25 mins

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• made with love

  25 August 2012

  made with love rated and commented on this recipe

  

  Before I made this cake I checked all of the comments. My tins are 20 cm in diameter so I changed the recipe quantities to 200 grammes for the flour, butter and sugar and used 4 eggs. I also added 1 tsp of baking powder. I am really pleased with the result and each sponge is 2.5 cm high so looks well risen and delicious. I am decorating the top with whipped cream, fresh strawberries, a drizzle of strawberry sauce and some pretty yellow iced flowers from left over cupcake baking last week. Look forward to serving it at my dinner party.

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Ingredients

• 175g unsalted butter , at room temperature
• 175g golden caster sugar
• 175g self-raising flour , sifted
• 1 tsp 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

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 40 mins + cooling

Ingredients

• 175g unsalted butter , at room temperature
• 175g golden caster sugar
• 175g self-raising flour , sifted
• 1 tsp 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

PER SERVING

551 kcalories, protein 5.2g, carbohydrate 42.4g, fat 40.2 g, saturated fat 24.4g, fibre 0.9g, salt 0.5 g

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