This Lemon Victoria Sponge is a fresh and creamy twist on a classic cake. Soft lemon sponge layers are filled with smooth mascarpone cream and a tangy lemon and passion fruit curd. It’s easy to make and perfect for a light dessert or afternoon tea.

Why not bake and enjoy a slice this National Afternoon Tea Week?

Ready in: 1.5 hours

Serves: 10

Ingredients

For the curd

2 lemons

1 passion fruit

2 eggs

100g caster sugar

50g unsalted butter

For the sponge

200g caster sugar

200g soft unsalted butter

4 eggs

200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling

250g mascarpone

50g icing sugar

1 tsp vanilla extract

200ml double cream

Method

1. Preheat the oven to 180C. Grease and line 2x 18-20cm sponge tins.

2. Grate the zest from both lemons and split equally between two bowls. One should be heatproof for the lemon curd.

3. In the heatproof bowl, add the juice of 1 ½ lemons, the pulp and seeds of the passion fruit, the eggs, caster sugar, butter, and a small pinch of salt and mix well with the lemon zest. Place the bowl over a pan of simmering water, stirring regularly. The curd should thicken enough so that it coats the back of a spoon – it will take around 15 – 20 minutes. Strain through a sieve into a clean bowl then cover and leave to cool.

4. Next, make the sponge. Add the sugar, butter and a pinch of salt to the other mixing bowl with lemon zest in. Use an electric whisk to beat until light and fluffy. Beat the eggs in one at a time, along with a little bit of flour. Once all the eggs are mixed in, add the remaining flour, baking powder, milk and juice of ½ lemon. Fold together to make a smooth batter.

5. Divide the cake batter equally between the two tins, level and bake in the oven for 20-25 minutes, until well risen and springy to touch. Remove from the oven and leave in the tins for 10 minutes before turning the cake out onto a wire rack.

6. Finally, make the filling. Tip the mascarpone into a mixing bowl along with the icing sugar and vanilla. Beat together with an electric whisk. The mascarpone will begin to liquefy but will thicken as you keep beating. Add the cream and beat until the filling forms soft peaks.

7. To assemble, place one sponge onto a serving plate and spread half the mascarpone filling on top. Add around two thirds of the lemon curd and gently spread about. Place the second sponge cake on top. Spread the remaining mascarpone filling on top and drizzle with the curd. Slice and enjoy!