Victoria sponge with limoncello cream
By OcadoLife
Published on 10 December 2021
Spiked with lemon liqueur and custardy lemon curd, this classic gets a welcome citrus lift. Time and servings
35 minsTotal time
10Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 225 g of butter
- 225 g of golden granulated sugar
- 4 eggs, lightly whisked
- 225 g of self-raising flour
- 200 g of mascarpone, for the filling
- 3 tbsp of limoncello, for the filling
- 200 ml of double cream, for the filling
- 2 tbsp of icing sugar, for the filling, plus extra for dusting
- 1 tsp of baking powder
- 2 tbsp of milk
- 3 tbsp of lemon curd, for the filling
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4 and line the bases of two 20cm sandwich tins with greaseproof paper.Step 2
Cream the butter and sugar together until pale and fluffy. Gradually add the eggs, and then sift in the flour and baking powder. Lightly mix to combine, then stir in the milk.Step 3
Divide between the two tins, level the surfaces, then bake in the oven for 20 mins, or until risen, golden and the edges are just coming away from the tin.Step 4
Cool for 10 mins before removing.Step 5
For the filling, mix the mascarpone and limoncello. In another bowl, whisk the cream and icing sugar until stiff. Fold into the mascarpone, then swirl the lemon curd through.Step 6
Spread on to one cake and top with the second. Dust with icing sugar.