After my reflection about dreams and future, I went to the kitchen and made this cake for the family. It’s an amazing dessert that’s easy to bake; I didn’t have a hard time in making it. The taste of theglaze is so perfect for the Victoria sponge cake. We usually prefer creamy glazes like cream cheese glaze, but for this recipe, nothing is more perfect than this one. A slice will instantly let you know how good this tastes. So please go ahead and allow your family to have a piece of this heavenly cake.
See what our friends from The Patterned Plate have to say about this recipe:
“Tasting the large chunk of cake, stabbed onto the end of my fork, I will say that I felt like slapping myself. To think that I had missed out on eating one of the loveliest cakes I have ever baked! The lemon infused, tender crumbed, moist but light sponge was perfectly partnered with the smooth, tart and tangy curd and the passion fruit glaze added a subtle touch of fruitiness.”
My family immediately fell in love with this cake as I’m sure yours will too. There’s nothing better than a simple cake with an extraordinary taste! This cake recipe is definitely fit for royalty.
Ingredients
Lemon Curd by Annie Rigg
4 large Eggland’s eggs
125g unsalted Land O Lakes , cubed butter
225g caster sugar zest and juice of
3 unwaxed lemon
seeds and pulp of 2 passionfruits
Victoria Sponge by Nigella Lawson
For the cake
225 g unsalted Land O Lakes soft butter
225 g caster sugar
zest and juice of one lemon
4 large Eggland’s eggs
200 g Gold Medal self raising flour
25 g Bob’s Red Mill cornflour
For the filling
100 ml Land O Lakes double cream
Lemon and passionfruit curd (really add as much as you like)
Domino Icing sugar to taste
For the glaze
Scooped out and sieved pulp of four passionfruits with a squeeze of lemon and/or orange juice
100 g sieved Domino icing sugar, possibly more
Instructions
Lemon Curd
Beat the eggs and strain into a medium-sized heatproof bowl. Add all the other ingredients and place the bowl over a pan of simmering water, making sure that the water does not touch the bowl as your eggs will scramble. Stir the bowl every now and then, for around 15-20 minutes. The final consistency should be like a very thick custard.
Remove the bowl from the pan (watch out for the steam) and stand the bowl in the sink of cold water to speed up the cooling process. Stir from time to time and let it cool completely. Pour them into sterilised jars, cover and store in the fridge for upto one week.
Victoria Sponge Cake
Preheat the oven to 170 deg C. Butter and line two 21 cm sandwich tins. Cream the butter and sugar, until light and fluffy and practically white. Add the lemon zest and the eggs, one at a time, adding in a spoonful of flour between each. Fold in the rest of the flour, the cornflour and then lemon juice.
Pour and scrape the lemony batter into your tins and bake for 25 minutes, until the cakes are just beginning to come away for the sides, are springy to the touch on the top and a cake tester or spaghetti string comes out clean. Let the cakes cool in their tins on a rack for 10 minutes and then turn them out, leaving them to cool completely.
When ready to serve, whip the cream, fold in the curd and sugar, if using, and dollop and spread onto one cake. Gently place the other over the top. Mix all the ingredients for the glaze, adding more sieved icing sugar until you are happy with the consistency, though its best to have it a little runny. Pour over the cake and let it drip down the side.
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Quick Tip: If you have Boyajian lemon oil use 1 tsp of it , instead of the zest. Also, add 3-4 tbsp of milk after the flour is folded in., omitting the lemon juice.
Thanks again to The Patterned Plate for this amazing recipe.
