Lemon Victoria Sandwich
I have never met anyone who doesn’t love a Victoria sandwich. But if you’re looking for a quick cake to make, that doesn’t include the horrid mess that gets everywhere when hauling icing sugar, here’s the trick.
Don’t get me wrong, the normal Victoria sandwich is something to beat, but give this a go!
Ingredients;
3 medium eggs
180g soft margarine
180g caster sugar
180g self raising flour
1 punnet of raspberries
2.5 tbsp lemon curd
1. Cream the margarine and sugar together with an electric whisk until light and fluffy.
2. Add the eggs one by one along with a tablespoon of the flour, with the eggs.
3. Fold in the flour gently until the mix is fully combined.
4. Place the mix into two round, greased sandwich tins and bake in the oven for 25-30 minutes at 180°C, until the cakes are golden brown, or a skewer comes out clean.
5. Once the cakes are cooled, put 1.5tbsp of the lemon curd onto one of the cakes, and then sandwich the other one on top of it.
6. Spread the final 1tbsp lemon curd on the top cake, and for the raspberries on top.
We often enjoy this during the summer with our own home grown raspberries, and a cup of tea while sitting in the garden. I hope you all enjoy it! A simple one from me today, I have been busy revising for my next accountancy exam. Wish me luck, and I will be back next week, with good news I hope!
Have a great week everyone! Lots of love!
Don’t get me wrong, the normal Victoria sandwich is something to beat, but give this a go!
Ingredients;
3 medium eggs
180g soft margarine
180g caster sugar
180g self raising flour
1 punnet of raspberries
2.5 tbsp lemon curd
1. Cream the margarine and sugar together with an electric whisk until light and fluffy.
2. Add the eggs one by one along with a tablespoon of the flour, with the eggs.
3. Fold in the flour gently until the mix is fully combined.
4. Place the mix into two round, greased sandwich tins and bake in the oven for 25-30 minutes at 180°C, until the cakes are golden brown, or a skewer comes out clean.
5. Once the cakes are cooled, put 1.5tbsp of the lemon curd onto one of the cakes, and then sandwich the other one on top of it.
6. Spread the final 1tbsp lemon curd on the top cake, and for the raspberries on top.
We often enjoy this during the summer with our own home grown raspberries, and a cup of tea while sitting in the garden. I hope you all enjoy it! A simple one from me today, I have been busy revising for my next accountancy exam. Wish me luck, and I will be back next week, with good news I hope!
Have a great week everyone! Lots of love!
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