Golden Victoria Sponge with Lemon Curd and Whipped Cream

Ingredients

• 1 cup unsalted butter, softened
• 1 cup caster sugar
• 4 large eggs, room temperature
• 2 cups self-raising flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 tablespoons milk, room temperature

• 1 cup lemon juice, freshly squeezed
• 1 tablespoon lemon zest, grated
• 1 cup caster sugar
• 3 large egg yolks
• 1 cup unsalted butter, cubed

• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Method

1. 01
   Preheat your oven to 180°C (350°F) and grease two 8-inch round cake tins. Line the bases with parchment paper.
2. 02
   In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
3. 03
   Gradually add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. 04
   Fold in the sifted self-raising flour and baking powder gently, alternating with the milk, until the batter is smooth.
5. 05
   Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.
6. 06
   Bake in the preheated oven for 20-25 minutes, or until the sponges are golden and a toothpick inserted into the centers comes out clean.
7. 07
   Remove the cakes from the oven and allow them to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
8. 08
   To make the lemon curd, combine the lemon juice, zest, sugar, and egg yolks in a saucepan over low heat. Stir continuously until thickened.
9. 09
   Remove from heat and whisk in the cubed butter until smooth. Allow the lemon curd to cool.
10. 10
    For the whipped cream, beat the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
11. 11
    Once the sponges are completely cool, spread a generous layer of lemon curd on the top of one sponge.
12. 12
    Spread whipped cream over the lemon curd, then place the second sponge on top. Dust with powdered sugar before serving.