Earl Grey Infused Victoria Sponge with Lemon Curd

Ingredients

Instructions

1. 1 Preheat the oven to 350°F (180°C). Grease and line two 8-inch round cake tins with parchment paper.
2. 2 Heat the milk in a small saucepan until just boiling. Remove from heat and steep the Earl Grey tea bags in the milk for 5 minutes. Remove the tea bags and let the milk cool.
3. 3 In a large bowl, cream the softened butter and sugar together until light and fluffy.
4. 4 Add the eggs one at a time, beating well after each addition.
5. 5 Gradually fold in the sifted flour and cooled Earl Grey-infused milk, mixing until just combined. Divide the batter evenly between the prepared cake tins.
6. 6 Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
7. 7 For the lemon curd, combine the lemon juice, zest, sugar, and eggs in a heatproof bowl. Set the bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water.
8. 8 Cook while stirring continuously until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the butter until melted and smooth. Allow to cool completely.
9. 9 To assemble, spread a generous layer of lemon curd on top of one of the sponges, then place the second sponge on top. Dust with icing sugar before serving.