Earl Grey Infused Victoria Sponge with Lemon Curd

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 2 cups self-raising flour, sifted
• 1 cup milk
• 2 bags Earl Grey tea

• 1 cup lemon juice, freshly squeezed
• 1 tablespoon lemon zest
• 1 cup granulated sugar
• 3 large eggs, lightly beaten
• 1 cup unsalted butter, cut into small pieces

Method

1. 01
   Preheat the oven to 350°F (180°C). Grease and line two 8-inch round cake tins with parchment paper.
2. 02
   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. 03
   In a large bowl, cream the softened butter and sugar together until light and fluffy.
4. 04
   Add the eggs one at a time, beating well after each addition.
5. 05
   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. 06
   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. 07
   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. 08
   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. 09
   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.