Lemon Curd Layered Sponge Cake

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Lemon Curd is delicious on it’s own, but combine it with a marscarpone whipped cream, or a cream-cheese whipped cream in a sponge cake, and you have one purrfect Summer desert! Check out this Lemon Curd Layered Sponge Cake!

This recipe uses my Foolproof Sponge Cake as it’s recipe base. I suggest you check out the hints and photo instructions here. For this cake, i used 2x20cm tins, but you can easily use 1×20-23cm tin and cut in half.

It also uses 1 cup of my Lemon Curd recipe here.

There are two options for the filling: If you can’t get Mascarpone, use the Whipped Cream Cheese option- equally delicious.  Alternatively you could use a regular stiff whipped cream with Icing Sugar, but it will be runnier and not last as long.

This recipe is a great one for making in advance. You can make all the components days in advance (or freeze the sponge well in advance), then just piece together on the day or the day before.

Lemon Curd Layered Sponge Cake

Ingredients

    Lemon Curd (this is half the quantity of my recipe)
  • 1/2 cup white or Caster sugar
  • 1 tablespoon finely grated lemon zest
  • 1/3 cup fresh lemon juice
  • 4-5 large egg yolks
  • 1/8 teaspoon coarse salt
  • 70 grams unsalted butter (5 tablespoons), cut into 1/2-inch pieces
  • Mascarpone/Cream Cheese Filling
  • 125 grams Cream Cheese (softened) or Mascarpone
  • 250 grams Thickened Cream
  • 2 Tablespoons Pure Icing Sugar
  • 1 teaspoon White Vinegar (only if using Cream Cheese instead of Mascarpone- for a fresh flavour)
  • Sponge Cake
  • 4 eggs
  • 1 Cup Self Raising Flour
  • 2/3 Cup Caster Sugar
  • 1 teaspoon Vanilla Essence
  • Almond Flakes for garnish
  • Sifted Icing Sugar for garnish

Directions

    Lemon Curd:
  1. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
  2. Add butter and place pan over medium-high.
  3. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
  4. Remove pan from heat while continuing to whisk.
  5. Pour curd through a fine-mesh sieve into a glass bowl. Discard the strained rind.
  6. Press plastic wrap against the surface of curd and refrigerate until cool. Plastic wrap prevents too much of a skin from forming. Set aside until cold, and you are ready to piece Cake together.
  7. Sponge Cake
  8. Preheat your oven to 160 degrees Celsius, Fan forced, OR 180 degrees Celsius Conventional. I prefer a conventional oven for this kind of recipe.
  9. Grease and line your tin (either 2x20cm or 1x23cm) with a baking paper round. Then, grease again and lightly dust the base and sides with flour, tap out the excess. You may choose to line the sides of your tin if using a tin with perfectly perpendicular sides.
  10. In a large bowl, beat the eggs using an electric beater on high, for 5 minutes. You need to incorporate lots of air into the eggs so they increase in volume and turn thick and pale. 5 minutes!
  11. Add the sugar in stages, 2 Tablespoons at a time and continue to beat until well incorporated, thick and aerated.
  12. Sift over the flour and using a metal or silicon spoon, fold through until just incorporated and no flour pockets remain, do not overmix at this stage or cake will lose air and be tough and flat.
  13. Divide the batter between the two tins (or one larger).
  14. Bake for 18-20 minutes, until cake is light and springy to touch in the centre.
  15. Rest cake for 5 minutes before removing from the tin. Leave on wire rack to cool completely before filling.
  16. If cutting cake in half, i suggest freezing for half an hour before doing so (or refrigerating) (after cake has reached room temp).
  17. Mascarpone/Cream Cheese Filling
  18. In a medium bowl, whip softened Cream Cheese or Mascarpone with the Pure Icing Sugar and Vanilla until thoroughly combined. Add the Vinegar if using and beat further to incorporate.
  19. Whip cream in a large bowl using electric beaters until soft peaks form.
  20. Add the Mascarpone/Cream Cheese to the whipped cream, beat to combine until mixture is thick and smooth.
  21. Refrigerate until cold and cake is ready to be filled.
  22. To put the cake together:
  23. Spread on half of cake with cold lemon curd.
  24. Spread the other half with the Mascarpone/Cream Cheese Filling.
  25. Carefully place Lemon Curd side on top of Cream side.
  26. Lightly dust top of cake with Pure Icing Sugar using a fine metal mesh sieve.
  27. Scatter over Almond flakes.
http://triedandtrue.com.au/lemon-curd-layered-sponge-cake/

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