Layered Lemon Sponge Cake

Name: Layered Lemon Sponge Cake
Ingredients: 4 None medium eggs; 1 cup sugar; 1 cup self-rising flour; 1 tbsp cornstarch; 1 tbsp butter; 1/3 cup lemon curd; 2 1/2 cups heavy cream, whipped; None None Powdered sugar, to dust

8 ingredients

5 steps

Ingredients

4 None medium eggs
1 cup sugar
1 cup self-rising flour
1 tbsp cornstarch
1 tbsp butter
1/3 cup lemon curd
2 1/2 cups heavy cream, whipped
None None Powdered sugar, to dust

Directions

1

Preheat the oven to 350°F. Lightly grease two 8 inch round cake pans. Line bases with parchment paper. Dust sides with flour.
2

Beat eggs for about 30 seconds, until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (this can take up to 10 mins).
3

Sift flour and cornstarch together. In a separate bowl, combine 1/3 cup just-boiled water and butter. Gradually fold flour lightly into egg mixture, followed by water mixture.
4

Pour mixture evenly into pans. Bake 20-25 mins, until sponge springs back when touched lightly. Loosen edges with a butter knife. Cover a wire rack with a tea towel, then turn out cakes. Cool completely.
5

Spread 1 cake with 3/4 of the lemon curd and half the whipped cream. Top with second cake. Spread spoonfuls of remaining whipped cream over top of cake, followed by spoonfuls of lemon curd. Use a flat knife to gently swirl lemon curd and whipped cream. Dust with powdered sugar to serve.