LIGHT LEMON CURD CAKE

Recipe

Serves 12

Genoise Sponge (by Jamie Oliver)

55g unsalted butter, melted and cooled, plus extra for greasing
250g plain flour, plus extra for dusting
8 large free range organic eggs
250g golden castor sugar
Filling

350ml double cream
Lemon curd
Icing sugar, for dusting

Heat the oven to 180ºC. Grease two 8″ round cake tins with butter. Line the bottoms with greaseproof paper and brush some more butter on top. Dust with flour and tap any excess off.

Place the eggs and sugar in a large bowl (a kitchen aid bowl works well) over a bain marie on a medium heat. Using an electric whisk (don’t bother beating by hand – you’ll be there for a very very long time!), beat the mixture over the heat for about 8 minutes. It’s ready when the mixture has tripled in volume, pale, airy and the whisk leaves a trail. Remove form heat and whisk for a further minute.

Sift half the flour into the bowl and gently fold into the egg mixture. Pour the melted butter around the edges and quickly fold in before incorporating the rest of the flour. Be very careful not to over-mix as the more you stir, the less airy the cake will be. Divide between the two tins and bake for 20-25 minutes, until golden and springy to the touch. Let cool in the tins for 5 minutes before transferring to a wire rack.

Whip the cream very lightly until barely at ribbon stage (when the whisk leaves a trail). Place one sponge on your serving plate. Spread the lemon curd on top, using about 1/2-2/3 of a small jar. Dollop the whipped cream on top. Top with the second sponge. Dust with icing sugar and serve! Best eaten the day it’s made.

http://pancakesandpeonies.co.uk/blog/2014/3/18/light-lemon-cake