Lemon curd Sponge Cake
Ingredients
- 120 g caster sugar
- 4 large eggs
- 120 g plain flour
- ½ tsp. baking powder optional
- 1 tsp vanilla extract
- 6 tbsp marmalade jam
- 200 ml lemon curd
- 120 ml cream whipped
- Icing Sugar
Method
- Preheat the oven to 180C/350F/Gas Mark 4.
- Grease 2 x 20cm/8inch sandwich tins and line the bottom of the tins with a round of baking paper.
- In a large mixing bowl, beat the eggs with the sugar until creamy and fluffy.
- In a small bowl, combine the flour and baking powder.
- Sieve the flour in the egg mixture, gently folding the flour into the egg mixture.
- Transfer evenly to the two prepared sandwich tins.
- Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool.
- In a bowl, combine the curd with the cream to create swirls of curd in the cream.
- Spread some of the marmalade on the both sponges.
- Layer the first cake with the whipped lemon cream.
- Add the second cake with the jam side facing the whipped cream.
- Dust with some icing sugar.
- Enjoy during the day!
