I’m really looking forward to the Easter holidays and having some time out to do the simple things. Top of my baking list is Lorraine Pascale’s Lemon Victoria Sandwich with Lemond Curd and Limoncello Filling. The Limoncello is optional, so if you’re baking for little ones, it’s best to leave that particular ingredient out! 


For the sponge:

  • butter 220g, softened
  • caster sugar 220g
  • eggs 4
  • vanilla pod seeds of ½
  • vanilla extract a couple of drops
  • lemon zest of ½-1
  • self-raising flour 220g
  • baking powder small pinch
  • lemon juice of ½-1 (if required)

For the filling:

  • good lemon curd 5-6 tbsp
  • double cream 300ml
  • icing sugar 30g
  • vanilla pod seeds of ½
  • vanilla extract a couple of drops
  • limoncello 1 tbsp, optional

Preheat oven to 180C/gas mark 4. For the sponge, grease 2 x 20cm sandwich tins and line the bottom with greaseproof paper. Put the softened butter and caster sugar in a bowl and beat together well. Add 2 eggs, vanilla seeds and extract, lemon zest and half the flour and beat well. Then add the other 2 eggs, the rest of the flour and the baking powder and beat. If the mixture is stiff, add a little lemon juice.

Divide the mixture between 2 tins and level off with the back of a spoon. Place in the oven and bake for 30 minutes or until the sides of the sponge have shrunk slightly from the side of tins, the sponge springs back slightly when pressed, and a skewer inserted into the middle of the sponge comes out clean. Leave the sponges to cool in tins.

To assemble, once the sponges are completely cool, remove them from the tins and place on a serving dish. Spread one sponge with the lemon curd then whip up the cream with the icing sugar and vanilla pod and extract (and fold in the limoncello if using), then dollop on top of the lemon curd. Put the other sponge on top and sprinkle with some icing sugar.

Taken from Lorraine Pascale’s Baking Made Easy is published by HarperCollins, £18.99.