Lemon curd and cream sponge cake
Not only is this cake beautiful, but homemade lemon curd and cream sandwiched between lovely sponge cakes, it will exceed all expectations.
Serves: 12
Ingredients:
- 350g butter, softened, plus extra for greasing
- 350g caster sugar
- 4 lemons, zest only, plus juice of 2 lemons
- 3 large pieces candied lemon peel, finely chopped
- 6 free-range eggs
- 3 teaspoon baking powder
- 300g self-raising flour
- 50g cornflour
Lemon curd
- 60g butter
- 225g caster sugar
- 3 lemons, juice and zest
- 2 free-range eggs
Cream
- 300ml double cream
- 200g icing sugar, sifted, plus extra for dusting
Method:
1. Preheat the oven to 180°C. Grease and line two cake tins.
2. In a bowl, cream the butter and sugar until pale and fluffy. Add the lemon zest and juice and candied peel.
3. Slowly beat in the eggs, one at a time, until the mixture is well combined.
4. Sift the baking powder, self-raising flour and corn flour together in a bowl and fold into the cake mixture.
5. Divide the cake mixture evenly between the two cake tins and bake for 25 to 30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack.
6. Meanwhile, to make the lemon curd heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. Be sure not allow the base of the bowl to touch the surface of the water. Remove from the heat.
7. Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined.
8. Set the bowl over the pan of simmering water and cook, whisking constantly, for two to three minutes or until the mixture thickens enough to coat the back of a spoon.
9. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool.
10. For the cream, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed.
11. Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Drizzle the top of cake with lemon curd and let it run over the edges.
Images: Shutterstock