25. Happy Birthday to me! Triple Lemon, Triple Layer Victoria Sponge – Extravagana – England

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Triple Lemon, Triple Layer Victoria Sponge

Ok, ok I’ve baked rather a few things already from good old England so it may not be that exotic to choose a Traditional Victoria Sponge. However! I know a true test of baking skill lies in the creation of a perfect sponge. I’ve never made one of these before but I sure have eaten my fair share of them. I have pondered over baking a layered cake for quite some time and debated over experimenting with a Hummingbird Bakery venture delicious although it would have been it involved too many ingredients that I couldn’t find so back to Marguerite Patten! Always wanting to try something a little bit different, and having rather a lot of home made lemon curd still to use up, I made mine a triple lemon triple layered Victoria Sponge…
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The Marguerite Patten recipe for Victoria Sponge has so many variations I think you need a Home Economics degree to put it all together! After engaging my non mathematical brain I managed to measure out in ounces (reading my scales correctly this time- I recently realised that I’ve been reading Llbs instead of ounces… This may explain why my last sponge cake went SO very wrong…)

The Many Variations of Marguerite

I used the variation for one 10 inch cake tin, the plan being that I would simply split my one cake in half and fill it with buttercream and my lemon curd.

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Whisking the eggs well

As I was making probably the biggest cake in Marguerite’s recipe options I had to increase all the ingredients from 4oz to 6oz. Simple?

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Creaming the butter, sugar and lemon zest together

I simplified the method for myself: 6oz of butter and 6 of sugar creamed together. 2 medium eggs to be whisked ‘well’. 2 lemons zest and half a lemons juice added to the butter then beat the eggs gradually into the butter being careful not to curdle the lot.

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Scrambled eggs?

Then to fold in the 6oz of plain flour and ta da we have a cake mix!

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Folding in the flour

Careful not to knock the air out of the mixture I lovingly spread it as flat as I could get it into the greased and lined tin. 35minutes at 180 degrees and I had one slightly thinner than I expected lemon sponge.

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Spread as even as possible in the tin

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One slightly sad looking thin lemon sponge

This rather sad looking sponge would be impossible split down the middle and ice. So I just had to bake another 2 layers!! It would have been a bit of a disappointing cake had I not. To speed up the process I doubled the ingredients to make enough for 2 cakes in one go. I wasn’t entirely sure this was technically the best thing to do but hey I didn’t want to be on all night. The problem being I only have one round cake tin so I had to bake one sponge at a time in order to re use the tin. This meant cooling the cake quickly and hoping the last sponge wouldn’t be airless and dry after the sponge mix had sat around waiting to be plopped into the tin.

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Citrus buttercream

Throwing an unmeasured amount of butter and icing sugar into the food processor, (probably around 1 and a half packs of butter and enough icing sugar to make a good smooth sweet texture) I whizzed it all up with a splash of orange extract and vanilla too. I ran out of lemons by this point so thought any citrus would be a good move…

I am not very good at icing cakes with buttercream. My cupcakes always look a bit sad so this was a bit of a trial by fire. I’ve watched Lorraine Pascale ice cakes and it looks easy so I do what I do best and make it up as I go along. Lorraine made a mint sugar syrup and spread it on to her layered sponge cakes before icing, so I thought this must be a good idea although it did mean deviating from Marguerite’s recipe somewhat.

Lemon Syrup

Using what I had left over from the sponges I simmered the juice from all of the zested lemons with some sugar (enough to cover the bottom of the pan) to make a lemon drizzle. When it and the cakes had cooled slightly I spread a generous sticky coating on all 3 sponge layers to add to the lemony flavour and to help keep it moist.

The Terrible Trio

The exciting bit was then whacking on a thick layer of lemon curd followed by buttercream then smushing on a sponge layer (and it cracked slightly but no one will see this once I coat the entire thing in buttercream. The problem was the lemon curd started to dribble out everywhere! For the second layer I put buttercream first then lemon curd which helped hold it in place a bit better.

Layer 1! Lashings of Buttercream

Layer 2. I could stop here for a traditional Victoria Sponge…

Lemon Curding it up

Layer 3! Looking a bit rustic

It was looking enormous and slightly lopsided. I had obviously not spread the buttercream evenly but the leaning tower of Pisa look is so in right now (I tell myself). Once the third sponge layer was added I spread the remaining butter cream, around the sides of the cake, sealing all 3 layers in. Smoothing the cream round with a palette knife. I saved a little buttercream to finish it off after the entire cake had a little rest in the fridge to ‘set’.

All 3 leaning layers encased in buttercream

The cake was so massive I had to take some shelves out of the fridge just to squeeze it in! Once I smoothed on the final finishing touches of buttercream in an attempt to hide some of the crumbs that had broken off the sponges and worked their way into the cream I faced a little challenge. How to cover the leaning tower of cake up to keep it fresh in the fridge?! It was too big for any of my cake boxes and I had welded it to my glass cake stand with buttercream so it wasn’t possible to move it.

Cake Tent

I fashioned a rudimentary cake tent by selotaping cocktail sticks underneath the glass cake stand and gently folding 2 sheets of tin foil around the cake and skewering them onto the sticks. The cocktail sticks meant the tin foil didn’t touch the buttercream but would stop it all drying out in the fridge. Perfect!

Triple Lemon, Triple Layer Victoria Sponge

Once you start you can’t stop

This cake was immense!! I loved the sharp lemon flavour of the Curd combined with the gentle citrus buttercream. The sponge was probably a bit dry around the edges (hence the loose crumbs) so I would probably take it out the oven a little sooner if I was making it again. But hey for a first attempt at a layered cake I was happy. The tilt definitely gives it a certain je nais sais quais. I enjoyed the quirky take on the traditional Victoria Sponge. I took some to work and one comment was “that is the best cake that I have ever tasted’ which is high praise indeed!

Ps. This cake was perfect for trying out my lovely new cake slice!

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16 responses

  1. Happy birthday!

    I’ve just realised from the picture that the cookbook you always refer to is the one my mum has and always uses…I’ve baked a fair few things from there too!!

    This cakes looks great!

    • Thanks Laura! Marguerite is such a star! I love that cookbook. I have a feeling I will be borrowing it from my Mam on long term loan 🙂 whats your favourite bake from her book? I think Grantham Gingerbread and coconut macaroons are our family favourites. Sent from Samsung Mobile

  2. Happy birthday…. Better late than never greet you. …. Your layered looks awesome. It doesnt looks like a first try, it looks professionally made for me. Have a nice day ahead!!!

    • Thank you so much for your comment. It’s not too bad for a first layer cake is it? 🙂 I have had my eye on a Hummingbird Bakery Recipe Salted Caramel Chocolate cake that keeps on calling to me… x

  3. I’m finally getting around to reading this, Lauren. I would have loved to have a piece of your lemon sponge cake with lemon curd and citrus buttercream. The slice of it looks just perfect: homemade and delicious. I most often make cakes in bundt pans because then they look nice without my having to do extra work (I am not the piping and rosettes type).

    • Thanks so much Sharyn! I love baking in my bundt tin too. I find the cake always cooks really well and evenly in a bundt tin and looks so lovely. I would love a mini bundt pan tray to make lots of lovely little.moulded cakes but they are ridiculously expensive over here. I may have to purchase a Madeleine pan instead. I got some vouchers for my favourite kitchen shop when I left my last job but I still can’t decide what to purchase! Any suggestions on something indispensible in your kitchen?

      • My two favorite implements are a microplane for zesting and grating ginger and cheese and a dough cutter for dividing yeast doughs. A pizza stone is pretty nice, too, for pizzas and flat breads.

      • Hello Sharyn. Thanks for the suggestions. I have been looking for a pizza stone for awhile so I invested in a set with my vouchers! I also got a sugar thermometer, a Madeleine pan, a piping set, a baking trayand a water.tight cake tin! I’m very much looking forward to christening all my new baking equipment!

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