Green Tea & Lemon Victoria Sandwich

Green Tea & Lemon Victoria Sandwich

Green Tea & Lemon Victoria Sandwich

A Darren Purchese twist on the classic sponge recipe!

Serving Size

Makes 16 pieces

Prep Time

20 Minutes*

Cook Time

55 Minutes


Green Tea Victoria Sponge

200g unsalted butter, softened
200g caster sugar
1 vanilla pod, seeds scraped
4 eggs
190g self-raising flour
1tsp baking powder
25g matcha green tea powder
30ml milk

Lemon Syrup

75g caster sugar
75g water
½ lemon, fine zest and juice

Lemon Frosting

150g unsalted butter, softened
125g Icing sugar
1 lemon, fine zest
30ml milk

Green Tea Icing Sugar

50g Icing sugar
5g Matcha green tea powder


Green Tea Victoria Sponge

1. Preheat the oven to 160°C and grease 2 X 18cm diameter non-stick cake pans with canola spray. Cut circles of baking paper to fit the base of each cake pan and fit them inside, spray these again with the canola spray.

2. Place the butter, sugar and vanilla seeds into an electric mixer and beat on a medium speed for 10 minutes. After a couple of minutes stop the machine and scrape down the sides of the bowl using a rubber spatula or scraper.

3. Continue to beat for the full 10 minutes before adding the eggs one at a time, ensuring they are completely incorporated before adding the next one.

4. Sieve the flour, baking powder and matcha powder together and fold into the batter. Mix well, add the mix, mix again and transfer the batter equally in between the two prepared greased tins. Smooth the surface of the cakes using a spatula or spoon to make them even.

5. Place the sponges in the oven and cook for 30–35 minutes. After 25 minutes you can open your oven to turn the sponges if needed.

6. The sponges are cooked when they spring back when pressed gently. You can also insert a skewer to check if the batter is still wet. If the skewer comes out clean the sponges are done.

7. Remove the sponges from the oven and allow them to cool in the tin for 5 minutes before running a knife around the edges to loosen the sides of the sponge from the tin.

8. Leave to cool for a further 5 minutes before turning the sponges out and leaving them on a wire rack until cool.

Lemon Syrup

1. Bring the sugar and water to a gentle boil in a saucepan. Stir to dissolve the sugar and remove from the heat.

2. Grate the lemon zest into the saucepan and add the juice. Allow the syrup to cool down completely before re-boiling and straining the hot syrup into a jug through a fine sieve.

Lemon Frosting

1. Beat the butter, sugar and lemon zest in a mixing machine with the paddle.

2. Beat the mixture for 5 minutes until it is smooth and fluffy. Turn the mixer to low and add the mix and mix to combine.

Green Tea Icing Sugar

1. Sieve the two ingredients together.


1. Trim and discard the top of one of the sponges to even and level out; this surface will form the inside surface of the sandwich.

2. Trim and discard the bottom of the other sponge to remove the brown base; this surface will be for the other inside surface of the sandwich.

3.Liberally brush the lemon syrup onto both sponges primarily where they have been trimmed on the exposed sponge surfaces.

4.Spread the lemon frosting onto the first sponge and spread 100g of raspberry jam onto the second sponge.

5. Sandwich the two sponges together and put the cake onto a cake stand or serving dish. Dust the top of the cake with the green tea icing sugar.

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