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Victoria Sponge Cake with Lemon Curd #dessert #teatime #lemon

Victoria Sponge Cake with Lemon Curd

  • Author: Carrie Pacini
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: English


  • 4 eggs (200g)
  • Caster sugar (200g or 1 cup)
  • Butter (200g or 7/8 of a cup or one cup less 2 tablespoons)
  • Flour (200g or 1 1/3 cup), sift after you measure it.
  • 2 1/2 teaspoons of baking powder
  • 1/4 teaspoonful of salt
  • 2 teaspoons of vanilla extract
  • Lemon Curd
  • Powdered sugar for dusting
  • 2 Springform Cake Pans (Loose bottom cake tins)


  1. Preheat oven to 350 F or 180 C.
  2. Butter and line the base of 2 x 18cm (7in) cake pans with parchment paper.
  3. Place flour into a small mixing bowl and stir in baking powder.
  4. In another bowl cream butter & caster sugar, add eggs and continue to blend.
  5. Next, add flour, vanilla extract, and mix all together.
  6. Make sure the mixture slowly falls off a spoon when held sideways, if it doesn’t add a teaspoon of hot water.
  7. Next, divide the mixture between the 2 springform cake pans.
  8. Bake 30-35 minutes or until a skewer inserted into the middle comes out clean.
  9. Take out of the oven and let cool in the pans for a few minutes, then turn them out to cool completely on a wire rack.
  10. Spread lemon curd on one half of the cake and then place the other half on top, dust with powdered sugar.

Keywords: Tea, Cake, Sponge Cake