A slight twist on a true classic blueberry and lemon curd victoria sponge cake.
I’m not great at making decisions its never been one of my strong points. So give me too much choice and I get a little overwhelmed and go for the safe option. Don’t get me wrong I love trying new things and thrive on change but not when there is lots of choices. This is especially true when it comes to the superficial matter of selecting what cake to have. I know what a third world problem! But cake is a serious matter.
That’s why Victoria sponge cake is a absolute fail safe choice to make whether your out or baking for others at home, it s a win, win. However its always nice to add something a little different to elevate this winner even more, a nice home made jam and in this case a generous helping of lemon curd too. For me the charming yet understated Victoria sponge cake gives me a big dose of the warm and fuzzies. It holds memories of Grandmas, of love, of home. Its also a bloomin brilliant sponge cake its a whisper of a sponge light and aerated and so, so simple to make. If you follow the basic rule of weigh your eggs, then use the same amount of flour, sugar and butter, you cant go wrong.
I have another Victoria sponge cake recipe you can check out here for a quince and crystallised ginger cake.