Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, lemon curd & raspberry victoria ish sponge. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Lemon curd is such an easy thing to make and delicious on just about everything! It's sweet, tart Lemon curd is a tasty addition to many things. It's great for dipping shortbread cookies in, adding to.
Lemon Curd & Raspberry Victoria ish Sponge is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Lemon Curd & Raspberry Victoria ish Sponge is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have lemon curd & raspberry victoria ish sponge using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lemon Curd & Raspberry Victoria ish Sponge:
- Get 80 zButter
- Make ready 8 oz Caster Sugar
- Get 8 oz self raising flour
- Prepare 3 lrg free range eggs
- Take pinch bicarbonate of soda
- Take 1/2 tsp baking powder
- Get juice of 1 sml lemon
- Prepare 1 tsp vanilla
- Prepare for the filling
- Make ready (3 tbsp) lemon curd
- Make ready 2 tbsp raspberry jam
- Make ready 4 oz icing sugar
- Take 2 ozbutter
- Get dash vanilla
Lemon curd isn't hard to make from scratch! The reward is a spread that's smooth, creamy, sweet, and tart. Lemon curd is great in cakes or pies, spread on scones, or licked right off the spoon. Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, or tangerine.
Steps to make Lemon Curd & Raspberry Victoria ish Sponge:
- Combine the butter and sugar until creamy.
- Whisk in the eggs followed by the flour, bicarb and baking powder sieved. Fold this in with a spoon.
- Add the lemon and vanilla and ensure everything is mixed in nicely.
- Divide the ingrediants between 2 round cake tins and pop in the oven (about 170) for about 20 - 25 mins - keep checkimg through the oven glass, try not to open door.
- Once the cake is cooked, pop on to a wire rack to cool down completly,
- For the buttercream, mix together the butter, icing sugar and 1 of the 3 tbsp of lemon curd and the vanilla. mix for ages with an electric whisk.
- One one cake, slice the raised top bit off so its nice and flat, eat the bit that you cut off or give it to your husband, wife, dog, cat, child!! DO NOT WASTE!!
- Then on each cake, raspberry jam on one, lemon curd on the other, then the butter cream in the middle, sprinkle with icing sugar and serve with fresh raspberries if you want it to look extra pretty.
Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries. Lemon curd is a popular condiment for afternoon tea and is used similarly to jam or custard. It is a sweet, tangy topping with a strong lemon taste (much stronger than, say, a lemon custard). I haven't made Lemon Curd yet, but I'm puzzled by comments about the cooked eggs. To keep the eggs from cooking, just mix the butter and sugar together, creaming them just as you would when.
So that’s going to wrap it up for this special food lemon curd & raspberry victoria ish sponge recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
