Candied lemon and lemon curd Victoria sponge recipe

Peel long strips of zest from the lemon (1), trim away any pith and slice into thin strips. Line a baking tray with greaseproof paper. Heat the caster sugar (4 tbsp) with 100ml water and the juice of half the lemon until dissolved, add the zest and simmer for 10 minutes until translucent. Lift onto the tray to dry, toss in granulated sugar (6 tbsp) and set aside.

Rub the lemon zest (2) and caster sugar (150 g) together, then whisk in the 2 eggs (2) and egg yolks (2). Pour into a pan with the juice of 1 lemon, cook over a medium low heat, whisking continuously until thickened. Remove from the heat, whisk in the cold butter (100 g), strain through a sieve and chill.

Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line two 8‑inch round tins. Beat the butter (225 g) and sugar (225 g) for 5-6 minutes until pale and creamy. Add the eggs (4) one at a time, beating well – if it curdles, add a little flour. Add the vanilla (1 tsp), flour (225 g), baking powder (1 tsp), salt (1/2 tsp) and milk (2 tbsp), and beat to a smooth batter. Divide between the tins and bake for 25 minutes until risen and golden.

Cool for a few minutes, turn out and brush both cakes with limoncello (50 ml). Cool completely.

Whisk the cream (450 ml), sugar (3 tbsp) and vanilla (1 tbsp) to a very soft whip and transfer to a piping bag fitted with a round nozzle.

Place one sponge on a serving plate and pipe cream around the edge. Spoon the lemon curd into the centre and spread evenly. Top with the second sponge, pipe more cream around the edge and finish with the candied lemon peel.