Victoria Sponge Cake with Lemon Curd

Instructions

1. Preheat oven to 350 F or 180 C.
2. Butter and line the bases of 2 x 18cm (7in) cake pans with parchment paper.
3. Place the flour into a small mixing bowl and stir in the baking powder.
4. In another bowl with an electric mixer cream the butter & caster sugar.
5. Add the eggs to the butter and sugar mixture, continue to blend.
6. Add the flour, continue to blend.
7. Add the vanilla extract and mix all together.
8. Test to make sure the mixture slowly falls off a spoon when held sideways. If it doesn’t add a teaspoon or 2 of hot water until it does.
9. Divide the mixture between the 2 springform cake pans
10. Bake for 30-35 minutes or until a skewer inserted into the middle comes out clean.
11. Let them cool in the pans for a few minutes, then turn them out to cool completely on a wire rack.
12. After the cakes are cool spread the lemon curd on one half of the cake and then place the other half on top.
13. Dust the top with powdered sugar.