Lemon and elderflower Victoria sponge with buttercream filling - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Lemon and elderflower Victoria sponge with buttercream filling By You Magazine - May 13, 2018 Our lemon and elderflower Victoria sponge recipe is layered with a generous buttercream and jam filling. A fruity red jam is the traditional way but you could continue the lemon theme and use dollops of lemon curd instead. MAKES 1 X 20CM CAKE 225g softened unsalted butter diced plus extra for the tins finely grated zest of 1 lemon 225g golden caster sugar 4 medium eggs plus 1 yolk 225g self-raising flour 2 tsp baking powder 6 tbsp whole milk 2 tbsp elderflower cordial FOR THE FILLING 75g unsalted butter softened 75g icing sugar sifted plus extra for dusting 1 tbsp elderflower cordial 125g good quality jam of your choice (see method) 1. Preheat the oven to 190C/170C fan/gas 5. Butter two 20cm loose-bottomed cake tins about 5cm deep and line the bases with baking paper. Using an electric whisk on high speed, first whisk the butter and lemon zest in a large bowl for 1-2 minutes until very pale and fluffy, then add the sugar and continue to whisk for another 1-2 minutes. Whisk in the eggs and extra yolk one at a time, whisking well with each addition until the mixture is amalgamated, then sift and whisk in the flour and baking powder in two goes, just lightly, followed by the milk and cordial. 2. Divide the mixture between the cake tins (you can weigh it for accuracy), smooth the surface and bake for 30-35 minutes or until golden and shrinking from the sides and a skewer inserted into the centre of each one comes out clean. Run a knife around the collar of each cake and leave to cool (the cakes will sink back slightly). When cool, remove from the tins and peel off the base paper. 3. For the filling, whisk the butter in a medium bowl using an electric whisk for about 1 minute until very pale and fluffy, then gradually whisk in the icing sugar and whisk for 1 minute longer. Whisk in the cordial. Work the jam to loosen it and press through a sieve into a small bowl. 4. Spread the surface of one sponge with the buttercream using a palette knife, and then with the jam. Sandwich with the second sponge. Set aside in a cool place for a couple of hours for the buttercream to set. The cake will keep well for several days loosely covered in a cool place. Dust with icing sugar close to the time of serving. If wished, you can lay a doily or flower stencil on top before dusting. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved