Queen Victoria Sponge with Lemon Curd and Strawberries

2 5 1


cakes (2) :
500g butter
500g of wheat flour
8 eggs
400g of sugar
2 tsp baking powder
Zest of 1 oranges
Extra butter and flour for greasing and dusting the molds

lemon curd
200g of sugar
6 eggs
150ml lemon juice
Zest of 2 lemons
100g butter

2 tbsp raspberry jam
100g strawberries
Powdered sugar

Start by preparing the cakes .
This amount of dough serves 2 main forms of 30cm in diameter .
The molds must have the bottom lined with parchment paper and the sides greased with butter and sprinkled with flou .
Preheat the oven to 180 º C.
Beat the sugar with the melted butter until a whitish and fluffy mix .
Add the eggs one a time, beating between each egg.
Add the sifted flour, baking powder, and orange zest and fold with a spatula.
Divide the batter between the two forms.
Put them in the oven for 30-40 minutes or until a toothpick comes out clean.
Let cool about 5 minutes before unmolding.
Set aside.
To prepare the curd , first beat the eggs with the sugar. You can do it manually with a whisk.
Add the lemon juice and mix.
Bring a saucepan with water to a boil .
Put a metal bowl with the previous preparation over the boiling water, but without direct contact.
Keep mixing until the mixture begins to thicken ( about 10 minutes or up to 71 º C ) .
Remove from heat , add the lemon zest and butter and mix until the butter is completely incorporated
Place a sheet of cling film over the curd , in direct contact with the surface to prevent a membrane showing up.
Returning to the cake …
Cut the lower base , in order to remove the central top that usually grows in the oven.
Spread the raspberry jam , arrange the strawberries cut into large pieces and cover with the curd .
Place the other half over. You can choose not to remove the center top from this half.
Top with the remaining curd and arrange with the strawberries.

Sprinkle with powdered sugar .