So I decided to do a twist on the classic victoria sponge – well actually, a major makeover.
Introducing a light rosemary sponge with lemon curd and whipped cream in the middle, sprinkled with a dash of icing sugar!
I followed Mary Berry’s recipe a little bit here, but as I said, I made some adjustments as found below:
175g unsalted softened butter
175g white sugar
Three rosemary sprigs
- Lemon curd
3 large eggs
1 tsp vanilla extract
175g self-raising flour
300ml double cream
- Preheat the oven to 190C(170C fan)/375F/Gas 5.
- Cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine. Add in chopped rosemary (the flavour comes out best when you mash it a little bit)
- Sift the flour into the bowl and fold in until the mixture is glossy and smooth.
- Divide the mixture between the mini sandwich tin cups (in this case, I used a cupcake tin).
- Bake on the middle shelf of the oven for 15 minutes
- When cooled, cut the cupcakes into half. Add in the lemon curd and whipped cream
Overall, this cupcake was not very sweet, which is a nice change. I really like the rosemary-lemon combination and the sponge was rather moist.
Have a freshly-baked Monday!