Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a instant dish, lemon curd & raspberry victoria ish sponge. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Keep the rest of the recipe and instructions the same. Lemon curd is a thick spread made of lemon, sugar, butter and eggs. Try our recipes for homemade lemon curd, it's quick and easy to make and so much more mouthwatering than the.

Lemon Curd & Raspberry Victoria ish Sponge is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Lemon Curd & Raspberry Victoria ish Sponge is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook lemon curd & raspberry victoria ish sponge using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Lemon Curd & Raspberry Victoria ish Sponge:

1. Get 80 zButter
2. Take 8 oz Caster Sugar
3. Prepare 8 oz self raising flour
4. Take 3 lrg free range eggs
5. Prepare pinch bicarbonate of soda
6. Make ready 1/2 tsp baking powder
7. Get juice of 1 sml lemon
8. Take 1 tsp vanilla
9. Take for the filling
10. Prepare (3 tbsp) lemon curd
11. Get 2 tbsp raspberry jam
12. Take 4 oz icing sugar
13. Make ready 2 ozbutter
14. Take dash vanilla

Lemon curd is great in cakes or pies, spread on scones, or licked right off the spoon. 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 thick, soft, and velvety cream that has a deliciously tart yet sweet citrus flavor.

Instructions to make Lemon Curd & Raspberry Victoria ish Sponge:

1. Combine the butter and sugar until creamy.
2. Whisk in the eggs followed by the flour, bicarb and baking powder sieved. Fold this in with a spoon.
3. Add the lemon and vanilla and ensure everything is mixed in nicely.
4. 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.
5. Once the cake is cooked, pop on to a wire rack to cool down completly,
6. 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.
7. 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!!
8. 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.

While traditionally it was used as a spread for scones, it also makes a delicious filling or topping for tarts. There's nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream. I haven't made Lemon Curd yet, but I'm puzzled by comments about the cooked eggs. To keep the eggs from cooking, just mix the butter and sugar together, creaming them just as you would when.

So that’s going to wrap this up for this Good food lemon curd & raspberry victoria ish sponge recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!