I used Chivers Lemon Curd (which tastes delicious on bread, scones, pie, anything you can imagine!) so sweet yet tangy and a great consistency too. That brings me back to the fluff- pardon, crème- it was very hard to spread to use as a cake topping/filling. Very thick and fluffy and as it had to stand for a couple of hours before consumption outside of a fridge it began to melt slightly and became runny rather than fluffily delicious. Don't get me wrong it was still good but learn from my mistake- decorate just before serving.
I used Mary Berry's Baking Bible Victoria Sponge recipe which is nothing extraordinary honestly I would have preferred a more moist cake- the hunt continues for such a recipe! Anyhow, here is the one I used. I hope you like it as much as I did!
8oz caster sugar
8oz self-raising flour
2 tsp baking powder (don't question the double raising agents, they work really well together)
- Pre-heat oven to 180degrees Celcius.
- Grease sides of two 8inch cake tins and line the bottom with circles of baking parchment.
- Mix all ingredients together with an electric mix.
- Pour into prepared tins.
- Bake for 20-25 minutes or until springy to touch/a skewer comes out clean.
- Once cooled, spread a layer of lemon curd on one layer.
- Spread a thin layer of marshmallow crème on the other (be gentle whilst doing this as the consistency can be quite rough and may tear the cake.
- Sandwich together.
- Frost the top of the cake with marshmallow crème.
- As it was an engagement party I decorated this with Haribo hearts and rings, they looked fab but you could use any other gummies to garnish. I think sprinkles/Smarties/M&Ms or other sweets with a food colouring outer may run once they hit the marshmallow fluff so try to avoid these.
Stay sweet! x