Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a creative dish, lemon curd & raspberry victoria ish sponge. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Keep the rest of the recipe and instructions the same. Lemon curd is a thick spread made of lemon, sugar, butter and eggs. Try our recipes for homemade lemon curd, it's quick and easy to make and so much more mouthwatering than the.
Lemon Curd & Raspberry Victoria ish Sponge is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Lemon Curd & Raspberry Victoria ish Sponge is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have lemon curd & raspberry victoria ish sponge using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Curd & Raspberry Victoria ish Sponge:
- Take zButter
- Take Caster Sugar
- Make ready self raising flour
- Get lrg free range eggs
- Take bicarbonate of soda
- Take baking powder
- Make ready juice of 1 sml lemon
- Make ready vanilla
- Take for the filling
- Get (3 tbsp) lemon curd
- Make ready raspberry jam
- Make ready icing sugar
- Prepare ozbutter
- Get vanilla
Lemon curd is great in cakes or pies, spread on scones, or licked right off the spoon. Lemon curd is a popular condiment for afternoon tea and is used similarly to jam or custard. It is a sweet, tangy topping with a strong lemon taste (much stronger than, say, a lemon custard). Lemon Curd is a thick, soft, and velvety cream that has a deliciously tart yet sweet citrus flavor.
Instructions to make Lemon Curd & Raspberry Victoria ish Sponge:
- Combine the butter and sugar until creamy.
- Whisk in the eggs followed by the flour, bicarb and baking powder sieved. Fold this in with a spoon.
- Add the lemon and vanilla and ensure everything is mixed in nicely.
- Divide the ingrediants between 2 round cake tins and pop in the oven (about 170) for about 20 - 25 mins - keep checkimg through the oven glass, try not to open door.
- Once the cake is cooked, pop on to a wire rack to cool down completly,
- For the buttercream, mix together the butter, icing sugar and 1 of the 3 tbsp of lemon curd and the vanilla. mix for ages with an electric whisk.
- One one cake, slice the raised top bit off so its nice and flat, eat the bit that you cut off or give it to your husband, wife, dog, cat, child!! DO NOT WASTE!!
- Then on each cake, raspberry jam on one, lemon curd on the other, then the butter cream in the middle, sprinkle with icing sugar and serve with fresh raspberries if you want it to look extra pretty.
While traditionally it was used as a spread for scones, it also makes a delicious filling or topping for tarts. There's nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream. I haven't made Lemon Curd yet, but I'm puzzled by comments about the cooked eggs. To keep the eggs from cooking, just mix the butter and sugar together, creaming them just as you would when.
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