Lemon Meringue Victoria Sponge


Lemon Meringue Victoria sponge Cake

Creating memories is something I have been intentional about with Ms S since she was little, which is quite ironic as I have a terrible memory. Fortunately I have not passed this trait on to her and she now reminds me of things we have done, often asking for my phone so she can scroll back in my camera roll and showing me a picture I took of whatever we were doing. Lately she even asks for my phone to record the event herself. We have always enjoyed baking together and it’s time I treasure, and something I hope she will tell her daughter about one day. I admittedly have to reign in my food styling and perfectionist tendencies and remind myself that it’s not about the end result, but rather the process. Which I guess is also a metaphor for life.   

Last weekend the weather turned rainy after a blistering hot week. It was a relief to have cooler weather and a great excuse to bake. I had one last bottle of lemon curd squirrelled away from my winter curd making and debating whether we should make scones or a cake, Ms S declared, ” lets make cake so I can lick the bowl”  Well that settled it, if there is one clear memory I do have in my sketchy memory bank, it’s the absolute delight of being awarded a wooden spoon to lick ( no beaters or stand mixers back in those days)  after my gran had made her classic pound cake for afternoon tea.  The same wooden table at which my gran would cream the butter and sugar in the later to be scraped clean bowl is now the same wooden table at which Ms S and I bake, decorate and craft. Oh the stories this old table could tell! 

I let Ms S make and style the cake herself , except for the torching of the meringue. She was so proud of herself ! ” We should  do a photoshoot of our cake!”  she declared, ethusiastically handing me my camera.
Seeing her delight at what she had made I agreed.  I have not retouched the images, Ms S was impatient to get the cakes out the tins, and did not leave them long enough to cool, hence the scruffy edges. I love that it’s not Instagram perfect, but rather a happy memory of a day spent together and an opportunityfor her to explore and express her creativity. 

 It a quick and simple cake that can be dressed up and made fancy or simply sandwiched together with jam and cream. Whichever version you choose be sure to use quality ingredients ( such a Kerrygold® butter and free range eggs) and as the cliche goes mix in a whole lot of love, and you will be sure to have not only a delicious but  definitely memorable cake.

I hope you will make happy memories, making and eating this !

Love Taryne


Mary Berry’s Victoria Sponge Recipe 


225g butter, preferably Kerrygold® at room temperature, plus a little extra to grease the tins

4 large eggs, preferably free-range 

225g caster sugar plus a little extra for dusting the finished cake

225g self raising flour 

2 teaspoons baking powder

To serve

Homemade Lemon Curd 

Meringue or whipped cream 


  1. Preheat the oven to 180C . Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
  2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
  3. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
  4. Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack. 
  5. To assemble the cake, place one cake upside down onto a plate and spread it with the lemon curd.  If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar, and pipe with the meringue. Torch the meringue with a small culinary blowtorch and serve immediately

Recipe Tips

To freeze the cakes: Allow the cakes to cool completely, then wrap each cake well in clingfilm or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling.

To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cakes should come out onto your hand and the tea towel – then you can turn them from your hand onto the wire rack. Set aside to cool completely.

Recipe from BBC Good Food 

For the Meringue 

3 egg whites

225g castor sugar 

  1. In a spotlessly clean bowl, whisk the egg whites over a simmering pot of hot water. Whisk until light and fluffy and slowly add in the castor sugar one tablespoon at a time beating well after each addition until all the sugar is incorporated and the egg whites are shiny and glossy.
  2. To use pipe onto the cake and using a blow torch, carefully and quickly brown the meringue. Serve immediately.


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