Recipes
Silverspoon Victoria Sponge with Lemon and Blackcurrant
This is a cake recipe that you will return to time and again. It's a lovely cake with an even crumb, even rise and not too dry around the edges with a light and airy texture.
This is a cake recipe that you will return to time and again. It's a lovely cake with an even crumb, even rise and not too dry around the edges with a light and airy texture.
Cook: 1 Hour
Serves: 10
Price: 93p per serving
Nutritional Information
Each 100g serving contains
Energy
1778kj
425kcal
1778kj
425kcal
21%
Fat
22g
22g
High
31%
31%
Saturates
14g
14g
High
70%
70%
Sugars
38g
38g
High
42%
42%
Salt
0.2g
0.2g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1778kj/425kcal
Typical energy values per 100g:
1778kj/425kcal
Ingredients
Buttercream
175g silver spoon icing sugar
75g unsalted butter
Juice of one lemon
3tbsp blackcurrant jam
Sponge
175g silver spoon caster sugar
175g unsalted butter
3 free range medium eggs (beaten)
175g allinson's self raising white flour
Finely grated lemon zest
Decoration
Extra icing sugar and blackcurrants for decorating if desired
Method
1
Preheat the oven to 180c/160c fan/mark 4. Grease and base-line two 18cm (7 inch) sandwich tins.
2
Cream the butter and golden caster sugar.
3
Add the eggs, a little at a time, to the creamed mixture, beating well. Stir in the lemon zest.
4
Sift in the flour and fold in lightly. Divide the mixture into the prepared sandwich tins. Bake for 25 minutes until risen and golden brown.
5
Cool in the tins for about a minute, then turn out onto a wire rack until cool.
6
Prepare the buttercream by mixing together the butter, lemon juice and icing sugar. If you need to loosen the mixture, add a tiny splash of milk.
7
Once the cakes are completely cool, sandwich the cakes together with the blackcurrant jam and buttercream.
8
Decorate with blackcurrants if desired and sift the icing sugar all over the top.
9
Once the jelly has firmed up, add the cream, slice up and enjoy!