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Lemon Dairy Sponge Cake

chef.alexande's picture
Ingredients
  Eggs 3
  Caster sugar 75 Gram
  Self raising flour 75 Gram
  Double cream 180 Milliliter
  Lemon curd 30 Milliliter (2 X 15 Ml Spoons)
Directions

GETTING READY
1) Grease two sandwich tins of 7-inches each and use greased greaseproof paper to line them.

MAKING
2) In a heatproof bowl placed over a pan of hot water, put the eggs and sugar and whisk them till the mixture is thick, white and creamy. When lifted, the whisk should leave a trail.
3) Take the pan off the heat and whisk for another 2 minutes.
4) Sieve in the flour and fold it in the mixture very carefully.
5) Between the prepared tins, divide the mixture and bake for about 20 minutes in a moderately hot oven. Bake till the tops spring readily back then lightly pressed with fingertips.
6) Turn the cakes on to a wire rack and let them cool.
7) Till it has thickened, whisk the cream and add the lemon curd. Blend well.
8) Use the lemon cream mixture to sandwich the 2 cakes together.
9) To freeze the preparation, wrap it in foil and a polythene bag, seal, label and place in the freezer.

SERVING
10) Thaw the frozen cake overnight in the fridge or for about 4 hours at room temperature, unwrap and serve as preferred after sprinkling with sugar.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
2

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