Per serving · Approximate values estimated by AI
Lemon & Elderflower Victoria Sponge
60% authentic · British Fusion
A fragrant twist on the classic, incorporating the floral notes of elderflower and the zest of lemon into the sponge and filling.
Ingredients
- Unsalted butter, softened225g
- Caster sugar225g
- Eggs, free-range4 large
- Self-raising flour225g
- Milk2 tbsp
- Lemon zest1 large lemon
- Elderflower cordial2 tbsp
- Lemon curd100g
- Double cream300ml
- Powdered sugar, for dusting2 tbsp
- Salt1 pinch
Steps
- 1
Preheat oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and line two 20cm (8in) sandwich tins.
- 2
Cream butter and sugar until pale and fluffy. Stir in lemon zest.
- 3
Beat in eggs one at a time, adding a tablespoon of flour if needed.
- 4
Fold in the flour, milk, and 1 tbsp of elderflower cordial.
- 5
Divide batter evenly between tins and level.
- 6
Bake for 20-25 minutes until golden and a skewer comes out clean.
- 7
Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
- 8
Whip the double cream with the remaining 1 tbsp elderflower cordial until soft peaks form.
- 9
Spread lemon curd on one sponge layer, then top with the elderflower cream.
- 10
Place the second sponge layer on top and dust with powdered sugar.
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