Hello everyone ♥
This Victoria sponge cake is a copy of the one I tasted at the Peggy Porschen Parlour in London, it has a lovely lemony flavor and it’s simply divine!
Here is the recipe, enjoy!
Start by making the lemon syrup.
- 6-7 tablespoons lemon juice
- 1/3 cup (75 g) regular sugar
Put the lemon juice and sugar into a small saucepan. Bring to the boil and simmer until the sugar has dissolved.
Pour the syrup into a small bowl and leave to cool.
Victoria sponge cake:
- 3/4 cup + 1 tablespoon (200 g) salted butter
- 3/4 cup + 1 tablespoon (200 g) regular sugar
- 2 tablespoons finely grated lemon zest
- 4 eggs
- 1 2/3 cups (200 g) self-raising flour
- 1/3 cup + 1 tablespoon (100 ml) lemon syrup
Bring out all the ingredients.
Put the butter, lemon zest, lemonsyrup and sugar into a mixing bowl.
Beat until fluffy, about 7 minutes.
Put all 4 eggs into a separate bowl and whisk for a few seconds.
Now add the whisked eggs in three additions, beating well between each addition.
Stir in the flour.
I use two lined 6-inch (15 cm) round cake pans here.
Divide the batter equally between the two pans.
Bake in a 350 F (180 C) oven for about 25-30 minutes, longer if you are using one larger cake pan.
These were done after 25 minutes.
Leave to cool while you get on with the lemon buttercream frosting. .
Lemon buttercream frosting:
- 1 cup + 1 tablespoon (250 g) unsalted butter
- 2 cups (250 g) powdered sugar
- finely grated zest from 2 large lemons
- juice from 1-2 lemons (optional)
Bring out all the ingredients for the frosting.
I planned to stick to Peggy Porschen’s recipe, but I later decided that the frosting needed some lemon juice.
Put all the ingredients into a mixing bowl.
Beat until fluffy. I added the juice fro 2 large lemons to make the frosting less buttery and more tangy.
Divide the cakes in two parts horizontally.
Spread a little of the frosting onto the cake stand or plate to avoid that the cake slides.
Spread a thin layer of the lemon buttercream over the first cake.
Place another cake on top, then spread out a layer of raspberry jam.
Place the third cake on top and spread out another layer of the frosting.
Place the last cake on top and turn the whole cake upside-down to get a completely flat top.
Cover the top and sides with a thin layer of the lemon buttercream.
Place the cake in the refrigerator for 2 hours.
Make another batch of the lemon buttercream, this time minus the grated lemon zest (lemon juice only).
I also added a few drops of pink food coloring.
Spread a thin layer of this pink lemon buttercream over the top and sides of the cake.
Have some boiling water at hand and bring out a scraper and a cloth. Dip the scraper into the water, wipe if off with the cloth and smooth the surface as best you can.
Done! I like to decorate this cake with a cake decorating stencil and some powdered sugar.
Just place the stencil on top of the cake (you can find stencils like this at thecakedecorating company), and dust with powdered sugar.
Carefully remove the stencil from the cake to reveal a beautiful pattern…
I added some pearls for that “deluxe” look…
I learned how to make these roses at a Peggy Porschen class.
I already knew how to make roses, but this way of making them was new to me.
I’ll post step-by-step instructions for these later.
Victoria sponge cake ♥
The easiest way to cut a cake like this is to use a warm, sharp knife.
I just love it ♥
I can imagine this cake at a wedding or an engagement party…
Perfect for Valentine’s day, too ♥
I hope you’re inspired to try making this Victoria sponge cake!
Have a great day everyone!
Hugs from me to you ♥