Classic Victoria Sponge with a Twist

 This was made using the basic Victoria sponge recipe that I've posted before on this blog. Cream 175g of unsalted butter and 175g of caster sugar, beat in 3 eggs and then add 175g of self-raising flour. Bake for 20 minutes or until golden.

For a slightly different twist this time, instead of the usual jam and buttercream in the middle, I put buttercream and lemon curd in the middle, to give it a nice citrusy zest. A simple change to a classic and easy cake!