Hello everyone, I hope you are all well!

When I was in London some time ago to join Peggy Porschens course on “Vinatage blooms”, I also visited the Peggy Porschen Parlour. One of the cakes I really liked was the Victoria sponge cake.

I have made a variation of the Victoria sponge cake here, this one is filled with raspberry jam and Italian lemon buttercream. The decorations are in the shabby chic style; peach colored frosting and a beautiful ruffled flower.

Lemon Victoria Sponge Cake:

  • 2 3/4 cups (350 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 eggs
  • 1 1/2 cup (350 g) butter
  • 1 1/2 cup (350 g) regular sugar
  • 1/2 cup (125 ml) lemon syrup

 

Preheat the oven to 350 ˚F (180 ˚C).

Put the butter, sugar and syrup into a micing bowl and beat until fluffy.

Add the eggs, one at a time, and continue beating until everything is well blended.

Sift the flour, baking powder and salt at least 3 times, then add to the mixing bowl. Stir with a rubber spatula until well blended.

Divide the batter between two lined 8-inch (20 cm) round baking pans. I used my kitchen scales to make sure the batter was equally divided between the two pans.

Smooth the surface and bake in the preheated oven for about 30 minutes. The cakes are done if a cake tester comes out clean.

Leave to cool completely.

I divided both cakes in two parts horizontally.

I spread out a layer of frosting onto the first cake, then raspberry jam onto the second.

Place the third cake on top and spread out another layer of frosting before placing the final cake on top.

Spread a thin layer of frosting over the top and sides of the cake and place in the freezer for an hour.

Lemon buttercream frosting:

  • 2 cups (250 g) powdered sugar
  • 3/4 cup + 1 tablespoon (200 g) butter
  • 1/2 – 1 cup (100-200 ml) lemon syrup

Put all the ingredients into a mixing bowl and beat until fluffy.

I left the frosting white for the layers, but added a drop of orange food coloring to the remaining frosting to give the outside of the cake a peachy color.

I used a palette knife to create stripes and a more “vintage” look.

I placed a ruffled flower on one side. A small marzipan ball and a tooth pick was all I needed to make it stay in place.

I’ll make a step-by-step post on how to make these flowers later.

I love the lemony flavor of this cake, so delicious with a cup of tea or coffee…

My father sent me these vintage teacups, pretty or what?

I hope you’ll have great day!

Hugs from me to you.

25 Comments

  1. Hei Manuela! Må nok en gang si at jeg er svært imponert over de fantastiske kakene du klarer å trylle fram! Denne ser jo også svært deilig ut. Jeg lurer på hvor man får tak i sitron sirup, har aldri sett det noen sted. Jeg ønsker deg herved en god sommer, og håper du får masse tid med familien din. Ha en fantastisk sommertid! Hilsen Inger Lise

    • Skjønn du er Inger Lise, håper du og din familie også for en strålende sommer
      sitron syrup kan du lage selv, se på tidligere inlegg med victoria sponge cake så ser du oppskriften der
      klem

  2. Hei. Såå god denne kaken såg ut, lekker farge. Tenker jeg må prøve.. Bare lurer på hvor jeg kan får tak i sitornsirup

  3. Du lager bare så utrolig mange nydelige og fristende kaker!!
    Ser ut som dere hadde en flott tur, og Janne har jeg handlet mye fantastisk hos, en utrolig dyktig, insprerende  og koselig dame…
    Gleeeder meg til nye bøker fra deg 🙂

  4. Flott kake! Men hva er grunnen til at man velger å lage en så høy kake? Er den ikke vanskelige å skjære av?

    • Hei Astrid, nei det er ikke vanskelig å skjære i den, syns det flott med hoyde kaker. men du kan lage den mindre ved å bruke store former

  5. I love love love your beautiful website. im amazed by your creativity  and imagination. Im so happy to have found your blog and it would make me happy to have your book in English  (please ).keep up the good work. Your the best. 

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