Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a awesome dish, lemon curd & raspberry victoria ish sponge. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look 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 current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Lemon Curd & Raspberry Victoria ish Sponge is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook lemon curd & raspberry victoria ish sponge using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Curd & Raspberry Victoria ish Sponge:
- Take 80 zButter
- Prepare 8 oz Caster Sugar
- Get 8 oz self raising flour
- Get 3 lrg free range eggs
- Prepare pinch bicarbonate of soda
- Take 1/2 tsp baking powder
- Make ready juice of 1 sml lemon
- Make ready 1 tsp vanilla
- Take for the filling
- Make ready (3 tbsp) lemon curd
- Make ready 2 tbsp raspberry jam
- Take 4 oz icing sugar
- Get 2 ozbutter
- Make ready dash 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.
Steps 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.
So that’s going to wrap this up for this creative food lemon curd & raspberry victoria ish sponge recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
