Saturday, 30 April 2011

Lemon Victoria Sandwich with Lemon Curd and Limoncello Filling

After the very cold and dark winter that we have had, once the new year has begun Spring is what I always look forward to and long for.  For when everything starts to turn green again in the countryside, blossom appears on the trees, the clocks go forward and days become longer.  The cold, snow and dark nights start to seem a distant memory.  All starts to feel good again.

Sping Lambs under tree       Spring Lambs peeking

During the stunning weather we had over the Easter weekend, I took a walk through fields with newly born lambs running and jumping around in the sunshine.  Enjoying the warm air, the lush green grass they were what signified the joys of spring.

Spring Lambs       Lamb

Walking through woods carpeted with Bluebells, the air filled with their heavenly scent.  Fresh green leaves rustling in the summer like breeze, sunlight streaming through onto the woodland floor.  It seemed more like a mid-summers day, rather than a Spring weekend in April.

Bluebell Path       Bluebell Woods

It was peaceful, quiet and relaxing.  The only sounds that could be heard were bees going from flower to flower, and a pheasant calling out in the distance.

Bluebell Woods       Bluebell

Each Easter Julia Parsons hosts and Easter Cake Bake on her blog A Slice of Cherry Pie.  Last year I made Chocolate Fudge Easter Cakes, however with the weather being as warm and nice as it was, I was just not feeling doing a chocolate entry.  Looking through The Observer's website, I came across several recipes from Lorraine Pascale for Easter Cakes.  As soon as I saw this, I knew it was the one….

Lemon Victoria Sandwich with Lemon Curd and Limoncello Filling   (Lorraine Pascale)

Lemon Victoria Sandwich with Lemon Curd and Limoncello Filling

Serves 8-10

For the Sponge

:: Butter 220g, softened :: Caster Sugar 220g :: Eggs 4 :: Vanilla Pod seeds of ½ :: Vanilla Extract couple of drops :: Lemon zest of ½ – 1 :: Self-Raising Flour 220g :: Baking Powder small pinch :: Lemon juice of ½

For the Filling

:: Lemon Curd 5-6 tbsp, good quality :: Double Cream 300 ml :: Icing Sugar 30g :: Vanilla Pod seeds of ½ :: Vanilla Extract couple of drops :: Limoncello 1 tbsp, optional

Preheat oven to 180C/gas mark 4.  For the sponge, grease 2 x 20cm sandwich tins and line the bottom with greaseproof paper.  Put the softened butter and caster sugar in a bowl and beat together well.  Add 2 eggs, vanilla seeds and extract, lemon zest and half the flour and beat well.  Then add the other 2 eggs, the rest of the flour and the baking powder and beat.  If the mixture is stiff, add the lemon juice.

Divide the mixture between 2 tins and level off with the back of a spoon.  Place in the oven and bake for 30 mins or until the sides of the sponge have shrunk slightly from the sides of the tins, the sponge springs back slightly when pressed, and a skewer inserted into the middle of the sponge comes out clean.  Leave the sponges to cool in tins.

To assemble, once the sponges are completely cool, remove them from the tins and place on a serving dish.  Spread one sponge with the lemon curd then whip up the cream with the icing sugar and vanilla pod and extract (and fold in the limoncello if using), then dollop on top of the lemon curd.  Put the other sponge on top and sprinkle with some icing sugar.

Lemon Victoria Sandwich with Lemon Curd and Limoncello Filling     Lemon Victoria Sandwich with Lemon Curd and Limoncello Filling     Lemon Victoria Sandwich with Lemon Curd and Limoncello Filling


  1. I would die for a slice of that right now! Thanks for entering the cake bake x

  2. The photos are incredible. The lambs look so peaceful and lovely in the beautiful greenery.

    Delicious! I made a more "standard" Victorian Sponge" although not for Easter. The Royal Wedding put me in the mood for an English Tea cake. What better cake other than the Victorian Sponge.
    I love the thought of lemon meringue in the middle. :)

  3. The lambs are adorable - such a pity they taste so good!
    Having had a stroll through a bluebell wood in the past week I love your pictures - they so capture the play of light.
    Cake doesn't look bad either! You know you've got enough filling in it when you achieve that gentle ooze!

  4. Love Lemon Curd in a sponge - will def try adding the limoncello next time

  5. Lovely spring photos - it is my absolute favourite time of year. Cake sounds delicious indeed. I've never used lemon curd before in cakes, but I recently made some lime curd and mixed that into buttercream to fill a Victoria Sandwich (yet to be posted) and it tasted so good.

  6. Delicious looking (and sounding) cake!

  7. Thank you for sharing your walk through the woods with us. Your cake looks and sounds delicious. This is my first visit to your blog and I've been exploring while here. I've really enjoyed my visit and I'll be back. I hope you have a great day. Blessings...Mary

  8. Julia - Do you want me to send you over a slice?

    Thank you Joanne - the lambs were very peaceful and relaxed. Clearly they are looked after well.

    Caked Crusader - thank you, the bluebells were lovely. When it started to ooze out, I did wonder if I put enough filling in.

    Beth - never tried lemon curd before - and loved it. The limoncello adds a lovely background to it.

    Choclette - Ohh lime curd.... I think I may need to try that. Look forward to you posting that one.

    Franziska - Thank you for commenting.

    Mary - Thank you for visiting, and glad you enjoyed it. Hope to see you back again soon, and have a great day too!

  9. OMG that looks divine! I have a bottle of Limoncello lurking at the back of the cupboard, I might have to dig it out.

  10. Aww cute pictures! The cake looks scrummy too!

  11. Oh my goodness, this looks divine - I followed your link from Macheesmo, anything with the word lemon in it grabs my attention ;-) I made something similar just a week ago, the limoncello is a nice touch, will defintely try this!

  12. Oh I love baby lambs, they are so cute!

    The cake looks so delicious.


  13. this looks delicious and since I have a lemon tree and also have made my own limoncello, I am making this cake for sure!

  14. Definitely my type of cake. It looks very moreish.

  15. Lamb, bluebells and lemon cake - oh I miss England.

  16. Janice - Try it with the limoncello, it works a treat :)

    Anne - Thanks, the cake was indeed scrummy!

    Hi Tania - Thanks for stopping by and commenting, really appreciate it.

    Maria - Lambs are one of the greatest things about the arrival of spring!

    Diane - I'm jealous! Your own lemon tree AND make your own limoncello - I so wish I could do this.

    Maggie - I have found myself making this several times since, its that moreish!!

    Sally - I couldn't imagine living anywhere else that England.....

  17. This cake looks amazing! My boyfriend has requested a Victoria Sponge this weekend, and I think I might go with this one. How long will it keep for (not that I can imagine it hanging around, but I want to make it a day or two before the weekend)?

    Cute lambs too...

    Hannah @ Love to Dine

  18. Hey Hannah - Thank you. We still had a couple of slices left 2/3 days afterwards - and it still tasted great! Thank you for commenting.

  19. I love your photos! The lambs are such sweet, enchanting things and the bluebells (they are bluebells, right? Sorry I'm not very good with identifying flowers) are just magical. Th cake looks good too, but I just love the photos of the lambs and the woods!

  20. I would have said it's better to use a blade knife to level the sides of the cake, but the overflowing juice makes it all the more enticing.

  21. Looks amazing! And you have such fresh ingredients. I would love to try some of that cake!