fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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