This delightful recipe for Spring Posy Victoria Sandwich Cake with Lemon Curd, would be perfect with a cuppa
A Beautiful “All-in-One” Cake Recipe
This delightful recipe for Spring Posy Victoria Sandwich Cake with Lemon Curd, would be perfect with a cuppa, and especially today, which is the Spring Equinox.
The Spring Equinox marks the official end of winter, hooray! An equinox happens twice a year – around 20th March (spring) and 22nd September (autumn) in the Northern Hemisphere.
The term “equinox” comes from Latin, meaning “equal night.” The spring equinox signals the start of spring, when days become longer than nights, while the autumn equinox marks the beginning of autumn, as nights start to outlast days.
But back to today’s recipe….which is a classic Victoria Sandwich (sponge cake) filled with lemon curd.
It’s then topped with vanilla sugar with yet more lemon curd, before being decorated with edible spring flowers.
This cake is an easy “all in one” cake mixture, and a splash of vanilla adds warmth, which marries so well with the sharpness of the lemon curd.
Enjoy this served on elegant, beautifully made British made china, as I have here, with Burleigh Blue Asiatic Pheasant,Blue Arden and Blue Felicity.
Homemade lemon curd is best, my mum’s reicpe is here: Mum’s Homemade Lemon Curd.
Then decorate this delectable cake with crystallised primroses or edible flowers of your choice.
I hope you enjoy this if you make it, it’s a very pretty cake, and would be great for Mother’s Day and the Easter tea time table. Karen
Cook’s Notes:
- If you use butter remove from the fridge to soften before using. This is not necessary with soft margarine.
- If large eggs are used they may weigh 7 ½ ozs/210g. If so make sure you use this weight for the other ingredients.
- A smaller sandwich cake can be made with 2 medium eggs. Weight about 4 oz/55g.
- If so, use 2 x 7” sandwich tins and the cakes and the cakes will need less time in the oven – probably 20mins.
- Alternative measurements:
- 4 eggs.
- 8 ounces soft margarine or butter.
- 8 ounces caster sugar.
- 8 ounces SR flour.
- Proceed as below for method.
- Use other preserves such as raspberry jam, strawberry jam, blackcurrant jam, or other fruit curds,
- Add whipped cream in the filling, or buttercream.
More Lemon Recipes
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- 1960’s Evaporated Milk Chocolate Cake
- Traditional Cinnamon Tea Cake
- Retro School Dinner Iced Tray Bake Cake
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Spring Posy Victoria Sandwich Cake with Lemon Curd Recipe
Spring Posy Victoria Sandwich Cake with Lemon Curd
This delightful recipe for Spring Posy Victoria Sandwich Cake with Lemon Curd, would be perfect with a cuppa, and especially today, which is the Spring Equinox.
The Spring Equinox marks the official end of winter, hooray! An equinox happens twice a year - around 20th March (spring) and 22nd September (autumn) in the Northern Hemisphere.
The term “equinox” comes from Latin, meaning “equal night.” The spring equinox signals the start of spring, when days become longer than nights, while the autumn equinox marks the beginning of autumn, as nights start to outlast days.
But back to today's recipe....which is a classic Victoria Sandwich (sponge cake) filled with lemon curd.
It's then topped with vanilla sugar with yet more lemon curd, before being decorated with edible spring flowers.
This cake is an easy “all in one” cake mixture, and a splash of vanilla adds warmth, which marries so well with the sharpness of the lemon curd.
Enjoy this served on elegant, beautifully made British made china, as I have here, with Burleigh Blue Asiatic Pheasant,Blue Arden and Blue Felicity.
Homemade lemon curd is best, my mum's reicpe is here: Mum's Homemade Lemon Curd.
Then decorate this delectable cake with crystallised primroses or edible flowers of your choice.
I hope you enjoy this if you make it, it's a very pretty cake, and would be great for Mother's Day and the Easter tea time table. Karen
Ingredients
- CAKE:
- 4 large eggs, weighed in their shells
- Butter or soft margarine ~ same weight as the eggs
- Caster sugar/super fine sugar ~ same weight as the eggs
- Self-rising flour~ same weight as the eggs
- 2 teaspoons vanilla extract
- FILLING:
- 1 x 250g jar lemon curd (keep some back for the decoration)
- DECORATION:
- Vanilla sugar
- A few spoons of lemon curd
- Primulas, primroses, or edible flowers of your choice.
Instructions
1. Cake: Pre-heat oven to Gas 4, 160C (fan oven), 180C or 350F: grease and base line the bottom of 2 x 8” (20cm) sandwich tins – cake tins.
2. Place all the cake ingredients into a large mixing bowl, and mix them together for 2 to 3 minutes with an electric hand mixer. You should have a creamy, light batter.
4. Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven. Remove and allow to cool for 1-2 minutes.
5. Assembling the cake: Remove from the tins and allow to cool completely on a wire rack.
6. Place the first cake layer on a cake stand or plate and spoon the lemon curd over the cake. Then place the other cake on top.
7. Decorating the cake: Sprinkle the vanilla sugar over the top cake, then add teaspoons of lemon curd around the edge, and decorate with the crystallised primroses or edible flowers of your choice, by sitting them on top of the lemon curd.
Notes
Use other preserves such as raspberry jam, strawberry jam, blackcurrant jam, or other fruit curds,
Add whipped cream in the filling, or buttercream.
Cook’s Notes.
If you use butter remove from the fridge to soften before using. This is not necessary with soft margarine.
If large eggs are used they may weigh 7 ½ ozs/210g. If so make sure you use this weight for the other ingredients.
A smaller sandwich cake can be made with 2 medium eggs. Weight about 4 oz/55g.
If so, use 2 x 7” sandwich tins and the cakes and the cakes will need less time in the oven – probably 20mins.
Alternative measurements:
4 eggs.
8 ounces soft margarine or butter.
8 ounces caster sugar.
8 ounces SR flour.
Proceed as above for method.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 147Total Fat 8gSaturated Fat 4gUnsaturated Fat 4gCholesterol 141mgSodium 98mgCarbohydrates 15gFiber 0gSugar 15gProtein 4g
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