Ingredients
Serves 10
Cake
Lemon curd
Icing
Method
- Preheat the oven to 170°C. Grease two 18cm sandwich tins, 4cm deep, line with baking parchment and grease the parchment too.
- Put the , , , , , and into a mixing bowl and beat - ideally with an electric hand whisk - until you have a smooth, creamy consistency.
- Divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.
- While the cakes are cooking, make the lemon curd. Place the and the grated zest of the in a bowl.
- Whisk the lemon juice together with the , then pour this over the sugar. Add the cut into little pieces.
- Place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes. You don’t have to stay with it - just come back from time to time to give it a stir.
- When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack.
- When they are absolutely cold - and not before - carefully cut each one horizontally into two using a sharp serrated knife.
- Spread the curd thickly to sandwich the sponges together.
- For the icing, begin by removing the zest from the . Sift the into a bowl and gradually stir in the until you have a soft, runny consistency.
- Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges. Don’t worry if it runs a little down the sides of the cake.
- Scatter the lemon zest over the top and leave the icing to firm up for half an hour before serving.
