Divine recipe for the ultimate Lemon Sponge Cake – a cake fit for royalty
For the cake:
5 large eggs, separated
200ml castor sugar
2 tsp fresh lemon juice
1 tbsp finely grated lemon zest
120g plain flour
pinch of salt
1⁄3 cup lemon curd
¾ cup cream, whipped
icing sugar, for dusting
Preheat your oven to 160ºC. Line two round 20cm cake pans with baking paper.
Whisk the egg whites to stiff peak stage. Gradually whisk in 125ml (½ cup) of the castor sugar. Whisk in the lemon juice.
In a separate bowl, use the same beater to whisk the egg yolks until foamy. Add the remaining castor sugar and whisk until pale and thick. Whisk in the lemon zest.
Gently fold the egg yolk mixture into the egg whites.
Sift the flour and salt into a bowl. Sift the dry ingredients again over the egg mixture and gently fold in.
Divide the batter between the two cake pans. Bake for 30 minutes or until an inserted skewer comes out clean.
Allow the cakes to cool before removing from the pans. Spread the lemon curd over one of the cakes and top with a layer of whipped cream. Place the second cake on top and dust with icing sugar. Slice and serve.
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Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate