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!
LEMON SPONGE CAKE
For the cake:
- 5 large eggs, separated
- 200ml castor sugar
- 2 tsp fresh lemon juice
- 1 tbsp finely grated lemon zest
- 120g plain flour
- pinch of salt
- 1⁄3 cup lemon curd
- ¾ cup cream, whipped
- icing sugar, for dusting
1.) Preheat your oven to 160ºC. Line two round 20cm cake pans with baking paper.
2.) Whisk the egg whites to stiff peak stage. Gradually whisk in 125ml (½ cup) of the castor sugar. Whisk in the lemon juice.
3.) In a separate bowl, use the same beater to whisk the egg yolks until foamy. Add the remaining castor sugar and whisk until pale and thick. Whisk in the lemon zest.
4.) Gently fold the egg yolk mixture into the egg whites.
5.) Sift the flour and salt into a bowl. Sift the dry ingredients again over the egg mixture and gently fold in.
6.) Divide the batter between the two cake pans. Bake for 30 minutes or until an inserted skewer comes out clean.
7.) Allow the cakes to cool before removing from the pans. Spread the lemon curd over one of the cakes and top with a layer of whipped cream. Place the second cake on top and dust with icing sugar. Slice and serve.