Lemon Curd and Buttercream Victoria Sponge Cake

Lemon thyme and lemon curd:

• The zest and juice of 4 unwaxed lemons
• 100 grams of unsalted butter
• 150 grams of golden caster sugar
• 2 free range egg yolks
• 2 whole free range eggs
• Freshly picked lemon thyme

1. In a medium saucepan add your lemon zest, juice, butter, golden caster sugar, egg yolks and eggs. Place over a gentle heat and whisk consistantly until the butter has begun to melt and emulsify.
2. Next once the butter is melted, build the heat gradually and whisk constantly for 5-6 minutes until the mixture thickens, ensure you whisk all of the time or you will just have scrambled eggs.
3. Once the curd has thickened place a teaspoon into the mixture, to check the mixture holds, this will tell whether it is thick enough.
4. Once the curd is ready, sterilise your jars using boiling hot water.
5. If the curd is not for immediate use, pour into your jars and seal immediately.
6. Once heat-sealed they will last up to 1 month in the fridge as they contain high risk food types such as dairy and eggs.
7. For immediate use place into the fridge and allow to cool, to stop a skin from forming place a disc of greaseproof paper over the top.

Lemon Butter cream:

• 9 0z of unsalted butter
• 9 0z of icing sugar
• 10 ml of lemon juice

1. To begin this quick citrus butter cream, in a large mixing bowl place your softened butter along with your icing sugar and a touch of lemon juice.
2. Stir to incorporate and once you have a soft lump-free butter cream reserve in the fridge until required later.
3. When applying your buttercream ensure that your cake is cool, so that the butter cream doesn’t just melt.

Victoria Sandwich Cake:

• 12 oz unsoftened butter
• 12 oz golden caster sugar
• 6 large free range eggs
• 12 oz self raising flour
• a handful of poppy seeds

1. To begin butter two 18 Cm sandwich tins and line each with greaseproof paper.
2. Beat the softened butter along with the caster sugar in a large mixing bowl until pale and fluffy. Once at this stage add one egg at time, beating well after each addition.
3. Next add in half the flour and your poppy seeds, as this helps to stabilise the sponge mixture. Using a metal spoon, fold the rest in a figure of eight.
4. Once all of the flour has been incorporated into the mixture place half of the mixture into each of the tins evenly. Bake in the oven at 190 degrees, (gas mark 5) for about 20 minutes.
5. Bake until they are well risen, firm to touch and have begun to shrink from the edges of the tins.
6. Once warm and cooked through allow to cool on a wire rack.
7. One great method of checking your cake is cooked is to use a round edged knife or cake skewer.

Assemble your two sponges, sandwiched with buttercream and lemon curd and ENJOY in the bank holiday sunshine!