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The next in the series of easy dessert recipes: strawberry + lemon curd sponge. The classic Victoria Sponge cake is a staple for any baker’s repertoire. A simple bake, maybe, but classic layered cakes will always look utterly abundant and lavish to your friends and family.  Dress it conventionally with strawberries, jam and cream or add a little zesty tang with our lemon curd variation. Make it just in time for the Great British Bake Off and prepare to wow:

Strawberry Sponge Recipe with Lemon Curd

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INGREDIENTS:

For the Sponge:

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175g Unsalted Butter, Softened.
175g Caster Sugar
3 Eggs
½ Teaspoon Vanilla Bean Paste
175g Self-Raising Flour
1 Tablespoon Milk

For The Lemon & Mascarpone Curd:

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2 Eggs
1 Egg Yolk
3 Lemons, (Zest and Juice.)
100g Butter
175g Sugar
Mascarpone Cheese (to your taste)

METHOD:

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Preheat your oven to 180 degrees.  Using a food processor, it makes your cakes beautiful flat which is perfect for a Victoria sandwich, beat together your butter and sugar until light and creamy.  Scrape down the sides of your bowl with a rubber spatula, to bring any extra goodness in.

Beat the eggs and vanilla with a fork in a bowl until well mixed, then gradually add to the butter mixture. Beat well after every addition!  Sift in your flour and add in the milk too.  Carefully fold in with a large spoon until the flour and milk have mixed in.

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Line and grease two round baking tins and divide your mixture between the two. I can tell Mary Berry would disapprove of my division methods.. I tend to use a set of scales, half it roughly and go from there.   Technical, right?  Using your eye would work too.  Bake for about 25 minutes, until golden brown and springy to touch.

Run a rounded blade around your cakes when they come out the oven, loosening off the sponges. Turn them out onto a wire rack and leave to cool completely.

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Now, to make your beautiful lemon curd.  I feel I should name this recipe ‘An ode to Lemons’ because I am totally in awe at their versatility.   But, that’s for another days writing.

Melt the butter in a saucepan over a very low heat.  When completely melted, add in your caster sugar, grated lemon zest and lemon juice.  Give it a light whisk to dissolve any sugar granules. Then slowly beat in your egg yolks.  Stir your curd carefully over a continued low heat for about 15 minutes – you don’t want scrambled egg curd!

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The mixture will thicken and will eventually coat the back of a teaspoon and leave a clear mark when you push it with your finger.  The curd is ready!  Place into a large bowl (or alternatively to sterilised jars if you are happy with the curd, as is.)

Place in the fridge and bring out your mascarpone cheese.  Leave the curd to cool and the mascarpone to get to room temperature.  You want your sponges to be completely cool too before you add your filling.

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Add a few big blobs of mascarpone to the curd, you are just looking to find a texture and taste that suits you.  I added about half a tub of mascarpone to mute a little of the sharp tang of the lemon.  Chop up some strawberries and apply your filling to the base sponge using a pallet knife.  Neatly arrange your strawberries and add a little curd to the top sponge.  Sandwich together and sift some icing sugar over the top!  Absolutely delicious with a latte and equally fantastic for afternoon tea.