Lemon and Strawberry Sponge Cake
By Morrisons
Published on 27 September 2020
This triple-layered twist on the classic Victoria sponge is sure to impress. Swap strawberries for your favourite in season fruit if you like.Time and servings
2 hrs 5 minsTotal time
14Servings
50 minsPrep time
1 hr 15 minsCooking time
Ingredients
- 250 g of caster sugar
- 250 g of butter, softened
- 4 eggs, beaten
- 4 tbsp of milk
- 300 ml of double cream
- 10 tbsp of lemon curd
- 200 g of icing sugar, sieved
- 250 g of self-raising flour
- 1 few drops of yellow food colouring
- 225 g of strawberries, chopped
Method
Step 1
Heat the oven to 180°C/160°C fan/Gas 4. Beat together the butter and sugar then add the eggs, flour and milk and beat well until the mixture is light and creamy.Step 2
Pour the mixture into a lined 18cm cake tin and bake for about 1 hour 15 minutes or until firm to the touch and a skewer inserted in the centre comes out clean. Cool on a wire rack.Step 3
To make the filling, whisk the cream until thick but not stiff. Chop 150g of the strawberries and fold into the cream.Step 4
Trim the top of the cake to level it and slice horizontally into three. Spread filling on to two slices and, using a teaspoon, dollop lemon curd over. Put the layers back together, with the flat base on top.Step 5
Place the icing sugar in a bowl. Add cold water a little at a time and mix to a thick, flowing consistency. Add food colouring to tint the icing sugar pale yellow then spread icing over the cake, letting it dribble down the sides. Decorate with strawberries and leave to set.