Blairgowrie & Rattray Hub Magazine Summer 2023
The Summer 2023 edition of the Blairgowrie & Rattray Hub Magazine. The latest news and articles from community groups and the public.
The Summer 2023 edition of the Blairgowrie & Rattray Hub Magazine. The latest news and articles from community groups and the public.
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MRS B’S KITCHEN<br />
SUMMER RECIPE<br />
LEMON VICTORIA SPONGE WITH LEMON CURD AND<br />
WHITE CHOCOLATE BUTTERCREAM<br />
On the retirement of Granny Pat, I have been asked to see if I can carry on the recipe tradition so<br />
my first journey into the “hub” is a simple basic which I hope can be enjoyed in the garden, in the<br />
sun, with a nice cup of tea. This recipe is for 2 x 18cm (7 inch) sandwich tins, but I have placed in<br />
brackets what you would need for 2 x large 20 cm (8 inch) tins.<br />
You will need:<br />
• 175 g (225g) soft margarine<br />
• 175g (225g) caster sugar<br />
• 3 (4) eggs<br />
• 175g (225g) self raising flour<br />
• 1 1/2 (2) teaspoons baking powder<br />
• Finely grated rind of 1 lemon<br />
For the filling :<br />
• 250g butter<br />
• 250g icing sugar<br />
• 200g white chocolate (I used buttons)<br />
• a little milk if needed<br />
• 3 (4) tablespoons lemon curd<br />
There is sufficient filling for the middle and top of the small sponge if you fancy, but I only use<br />
sufficient for the middle and freeze any leftovers to use the next time round. It freezes very well.<br />
Pre-heat the oven to 180 degrees C or 350<br />
degrees F or Gas 4. Grease the tins, or if you<br />
prefer also line them with greaseproof paper.<br />
I am a great fan of making things easy so follow<br />
the basis of measuring all the ingredients for<br />
the cake into the bowl and beat together until<br />
well mixed. Divide the mixture between the tins<br />
evenly, I usually weigh each tin to ensure the<br />
same amount is in each so as to obtain equal<br />
sandwiches.<br />
Bake in the oven for about 25 minutes or until<br />
risen and your skewer comes out clean. Leave<br />
to cool.<br />
To make the buttercream, melt the white chocolate either by pan or microwave, leave it to cool.<br />
Meanwhile beat the butter until soft then slowly add the icing sugar until it is fully and smoothly<br />
combined. Pour the cooled white chocolate into the mix and beat again until combined. The<br />
mixture needs to be soft and spreadable so add a little milk if necessary.<br />
Turn out the sponges and choose which to use as the bottom layer and spread the lemon curd<br />
thereon, with the buttercream on top and sandwich together. If not using the buttercream on the<br />
top of the cake then sprinkle a little caster sugar on top to serve.<br />
Enjoy!<br />
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