Mary Berry Lemon Victoria Sponge

Mary Berry’s Lemon Victoria Sponge is made with margarine, superfine sugar, eggs, self-rising flour, baking powder, and lemon zest, along with lemon curd for filling. This delicious Lemon Victoria Sponge recipe creates a delightful dessert that takes about 55 minutes to prepare and can serve up to 8 people.

This Lemon Victoria Sponge Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Lemon Victoria Sponge Ingredients

• 1 cup (8 oz/225g) margarine, chilled
• 1 cup (8 oz/225g) superfine sugar, plus extra for sprinkling
• 4 large eggs
• 2 cups (8 oz/225g) self-rising flour
• 1 level tsp baking powder
• Finely grated zest of 1 lemon
• About 6 tbsp lemon curd

How To Make Mary Berry Lemon Victoria Sponge

1. Preheat Oven: Preheat your oven to 350°F (or 320°F for convection). Grease two 8-inch round sandwich tins and line the bases with nonstick baking paper.
2. Mix Ingredients: In a large mixing bowl, combine the margarine, sugar, eggs, flour, baking powder, and lemon zest. Beat with an electric mixer until smooth and well blended.
3. Bake: Divide the mixture evenly between the prepared tins. Smooth the tops and bake in the preheated oven for 25–30 minutes, or until the cakes are golden and spring back when lightly pressed.
4. Cool: Let the cakes cool in the tins for a few minutes before turning them out onto a wire rack to cool completely.
5. Assemble: Once cooled, spread lemon curd between the cake layers to sandwich them together. Place on a serving plate and sprinkle with extra sugar.

Recipe Tips:

• Use Chilled Margarine: Ensure the margarine is cold when you start mixing. This helps the cake rise properly and gives it a light texture.
• Sift the Flour: Sift the self-rising flour and baking powder together before adding them to the mix. This prevents lumps and ensures an even texture.
• Beat the Mixture Well: Beat the cake mixture thoroughly until smooth. Proper mixing helps incorporate air, making the sponge light and fluffy.
• Check Cake Doneness: Test if the cakes are done by pressing lightly in the center. They should spring back and not leave an indentation.
• Cool Completely Before Assembling: Let the cakes cool completely before spreading with lemon curd. If the cakes are still warm, the curd might melt and make the sponge soggy.

What To Serve With Lemon Victoria Sponge?

This delightful Lemon Victoria Sponge pairs well with a light fruit salad, fresh berries, or a dollop of whipped cream. It can also be served alongside a cup of tea, a scoop of vanilla ice cream, or a simple lemon sorbet for a tasty afternoon treat.

How To Store Leftovers Lemon Victoria Sponge?

• Refrigerate: Let the leftovers lemon victoria sponge cool to room temperature. Cover it with plastic wrap or put it in an airtight container and refrigerate. It’s good for up to 4 days.
• Freeze: Wrap the leftovers lemon victoria sponge tightly in plastic wrap and aluminum foil or use a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for a few hours before serving.

Mary Berry Lemon Victoria Sponge Nutrition Fact:

Serving Size: 1 slice (1/8 of the cake)

• Calories: 350
• Total Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 200mg
• Potassium: 200mg
• Total Carbohydrate: 45g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 4g

More Mary Berry Recipes:

• Mary Berry Drop Scones
• Mary Berry Chocolate Orange Cake
• Mary Berry Blueberry Muffin Recipe
• Mary Berry Marble Cake
• Mary Berry Ginger Cookies