I quite often make a victoria sponge with a lemon curd filling.
I actually think it will withstand what you are wanting to do if its a similar recipe to the one I use. Its turns out quite dense - nothing like a normal sponge really.
They are extremely simple to make though - could you just make it the night before?
My recipe is pretty simple and you just bung it all in the food processor. I can find it and share if you like - its from an Annie Bell cookbook.
I think Jamie Oliver has a recipe for one in his 'cook' book but I haven't tried it....
I will say though, I find it hard to cut to make the three layers as it generally isn't high enough.
Good luck, it sounds yummy