Chocolate Victoria Sandwich with Lime Curd Buttercream
Well it doesn’t look as though Blogger is going to bring back my lost post, so nearly one week on, I’ve decided to just clench my teeth and rewrite it. Once again, I apologise for all the comments that were lost on this one and several of my other posts when Blogger went down.
Remember those wonderful sunny days littered with bank holidays that seem like a distant dream now? On one of those we staged our alternative to the Royal Wedding. Forget the thronging crowds of Pall Mall, we opted for a moorland walk followed by tea and cake. A Victoria Sandwich seemed appropriate, but one with a twist: a chocolate Victoria Sandwich hosting a generous layer of lime curd buttercream. I used Nigella’s recipe, substituting the cornflour with cocoa and using yogurt instead of milk. Once again, I was lucky enough to have acquired a goose egg, so this went into the mix too. Inspiration for the buttercream came from Little Bear Cakery with her lemon curd version. I of course used my lime and ginger curd.
This is what I did:
- Creamed 225g unsalted butter with 225g vanilla sugar (granulated) until pale & fluffy.
- Beat in 1 goose egg (3 to 4 hens eggs).
- Sifted in 200g flour (50g wholemeal spelt & 150g white), 25g cocoa, 1 rounded tsp baking powder and a pinch of bicarb of soda.
- Stirred in 1 heaped tbsp Greek yogurt
- Spooned into two 22cm sandwich moulds and baked for 25 minutes at 180C until risen and firm to the touch.
- Left to cool for 10 minutes then turned out onto wire racks to cool completely.
- Creamed 40g of unsalted butter with 80g icing sugar until very light and fluffy.
- Beat in 2 heaped tbsp of lime & ginger curd.
- Spread this over one of the cakes and put the other on top.
- Sprinkled with caster sugar.
Once again we enjoyed tea, scones and cake in a lovely Cornish moorland garden. Having worked up an appetite, the cake vanished rapidly amid appreciative comments. The cake cut well; it was moist and very tasty but the star of the show was the buttercream. It was so delicious, it tasted just like lemon sherbets – why don’t they have lime sherbets I wonder?