Friday, 7 December 2012

# 304 Lemon Victoria Sandwich with Lemon Curd and Whipped Cream Filling

This is a light, lemoney cake. The recipe for this Lemon Victoria Sandwich is on a torn page that looks like it came from a supermarket magazine, although I can't say which one. The original recipe makes a larger cake but my tins are small so I halved the quantities as below.

The idea for the filling came about because I had a jar of lemon curd in the cupboard and a tub of whipped cream in the fridge. I thought the 2 together would work and they do making this cake even more lemoney and delicious.

Lemon Victoria Sandwich with Lemon Curd and Whipped Cream Filling

175g butter, softened
175g golden caster sugar
3 eggs
Zest and juice of 1 lemon
175g plain flour + 1 teaspoon baking powder

For the filling

1 tub of whipping cream
3 to 4 tablespoons of lemon curd

Preheat the oven to 180 ÂșC. Grease and line 3 sandwich cake tins.

In a bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, lemon zest and juice until well combined and then fold in the flour.

Divide the mixture equally in to cake tins and bake for 20 minutes or until a skewer inserted into each one comes out clean.

Allow the cakes to cool in the tins for 10 minutes or so before turning them out. Carefully peel the baking parchment and let the cakes cool completely on a wire rack.

To make the filling pour the whipping cream into a bowl and whisk until it thickens. Gently fold in the lemon curd. Spread some of the filling on 2 of the cakes and make a sandwich. Spread the rest of the lemon curd and whipped cream on top.