Today’s blog post is dedicated to a classic bake, and can you get any more traditional than a good old Victoria sponge cake? Said to be named after Queen Victoria this regal cake is gorgeous in its simplicity. While I admire the multi-layered, brightly coloured, over the top cake creations all over my Instagram feed these days, you can still rely on the classics, like this easy lemon sponge cake, to be a crowd pleaser.

 

 

You will notice that this recipe does not contain any baking powder, and no, this is not a typo. Eggs are the main raising agent here and so, once whisked to fluffy perfection you will want to take care when folding the ingredients together so as not to squash any of that lovely air out of the mixture. Once you have gently mixed the ingredients together you will end up with an incredibly light and fluffy batter which when baked will give you a lighter than air sponge cake – marvellous, darling!

 

 

I have gone for a light and cheerful lemon sponge here, but if traditional is more your style simply omit the lemon zest and replace the lemon curd with your favourite jam. Do keep the lemon juice though as this is going to stabilise your egg whites when you whip them.

 

 

I recently made this recipe on the Expresso Show, the day before the royal wedding in fact! Check out the video below, and happy baking!