How to bake the perfect sponge

Lemon Victoria Sponge with Lemon Glaze Icing
Serves 8

2 lemons, washed
175g butter, softened to room temperature
175g caster sugar
3 eggs, at room temperature and lightly beaten
175g self-raising flour
5 tbsp lemon curd (from a jar is fine)
4 tbsp icing sugar
lemon juice

1. Prepare 2 x 18cm/7inch cake tins by oiling lightly and lining with greaseproof paper or baking parchment.
2. Preheat the oven to 190C/375F/gas mark 5.
3. Cut one of the lemons into quarters and remove the pips. Place the chunks, skin, pith and all, into a food processor and whiz until very finely chopped, brushing the bits down off the sides in between chopping. Squeeze the juice from the other lemon and set aside.
4. Place the butter in a large mixing bowl and whip with an electric whisk for a minute, then add the sugar, continuing to whisk until the mixture smooth and pale.
5. Slowly add the beaten eggs and whisk until well incorporated. (Add a teaspoon of flour if the mixture is beginning to curdle.)
6. Fold in the chopped lemon, then sift in the flour and quickly fold until well combined. Add a little of the lemon juice, if necessary, to take the mixture to dropping consistency. Spoon evenly between the tins and carefully smooth the top.
7. Bake for 25 minutes or until risen and golden, using the above tips to check for doneness. The cake on the top rack may cook slightly quicker than the one on the bottom - you can either swap them halfway through baking or take them out separately.
8. To make the glaze, mix the icing sugar and enough lemon juice to make a runny consistency, probably about 1 tablespoon.
9. When cool enough to handle, turn out the cakes, remove the paper and finish cooling on a wire rack.
10. To assemble, turn one of the cakes upside down onto a serving plate. (Use the one with the less attractive top as the bottom layer.) Spread with the lemon curd then sandwich the other cake, top side facing up, on top.
11. Pour over the lemon glaze, allowing it to run down the sides in little streams.