Lemon Curd & Raspberry Victoria ish Sponge
Steps Making Recipes Lemon Curd & Raspberry Victoria ish Sponge using 14 ingredients and 8 steps
Lemon Curd & Raspberry Victoria ish Sponge - Lemon curd is such an easy thing to make and delicious on just about everything! It's sweet, tart Lemon curd is a tasty addition to many things. It's great for dipping shortbread cookies in, adding to. Lemon Curd is a thick, soft, and velvety cream that has a deliciously tart yet sweet citrus flavor. While traditionally it was used as a spread for scones, it also makes a delicious filling or topping for tarts. - You probably have a ardour for cooking and you spend plenty of time in your kitchen, then most likely you have a substantial quantity of recipes available. Some cooks have an orderly group system and a few do not. If you end up typically shuffling by mounds of recipes and not discovering what you are searching for, then it is advisable do some organizing.
Lemon curd isn't hard to make from scratch!
The reward is a spread that's smooth, creamy, sweet, and tart.
You can cook Lemon Curd & Raspberry Victoria ish Sponge using 14 ingredients and 8 steps. Here is how you achieve it.
Ingredients make Lemon Curd & Raspberry Victoria ish Sponge
- It's 80 zButter.
- You need 8 oz Caster Sugar.
- Prepare 8 oz self raising flour.
- Prepare 3 lrg free range eggs.
- It's pinch bicarbonate of soda.
- You need 1/2 tsp baking powder.
- You need juice of 1 sml lemon.
- It's 1 tsp vanilla.
- Prepare for the filling.
- It's (3 tbsp) lemon curd.
- Prepare 2 tbsp raspberry jam.
- Prepare 4 oz icing sugar.
- You need 2 ozbutter.
- You need dash vanilla.
Lemon Curd & Raspberry Victoria ish Sponge instructions
- 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..
Lemon Curd & Raspberry Victoria ish Sponge - Perfect on toast, scones, hot buttered crumpets or rippled through ice cream. Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, or tangerine. 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 close cousin to the familiar lemon meringue pie filling and, in fact, could be used to fill pies or tarts. Curd is typically used to fill small tarts, served with scones or served on toast. Lemon curd is made with fresh lemon juice, sugar, lemon zest, egg yolks and butter. Thank you and good luck