Wednesday, 19 October 2016

:: Lemon Curd Sponge Cake ::

Hello.. It's me. I was wondering if after all these years you'd like to meet? 

It seems Adele was on to something here. After nearly 18 months of not blogging and OD'ing on Great British Menu and GBBO, I knew I needed to come back. After weeks of thinking what would be the best post to make my come back *lightbulb moment*, it had to be the beaut cake above. 

I made this for my wonderful BFF for her surprise thirtieth and it was everything I had hoped for. Zingy lemon curd and fresh berries, mmmhmm. Cake made in heaven. With it's three tiers this is a cake to impress, perfect for a tea party or just you know when you fancy some cake. 

Lemon Curd Sponge Cake

For the lemon curd - recipe from

  • The zest and juice of 4 unwaxed lemons
  • 200g golden caster sugar
  • 100g butter, cubed
  • 3 free-range eggs - I like to use Clarence Court Burford Brown eggs for the bright orange colouring
  • 1 free-range egg yolk
:: Put the zest and juice of the lemon, sugar and butter in a heat proof bowl over a pan of simmer water. It is important that the water does not touch the bottom of the bowl. Stir the the mixture until the butter has melted. 

:: In a separate bowl, lightly whisk all the eggs and yolk and stir them in to the buttery, sugary mixture. Mix until all the ingredients are all well combined and then leave to cook gently for approx 10-12 minutes. you should stir the mixture every now and then. It will slowly start to thicken, when it coats the back of a spoon, take it off the heat. 

:: Leave to cool. 

Three tiered basic sponge 

  • 300g self raising flour
  • 300g golden caster sugar
  • 300g softened butter
  • 5 free-range eggs
  • 1.5 tsp baking powder
  • splash milk
:: Pre-heat an over to 180c and grease and line 3 20cm round cake tins. 

Mix the butter and sugar together until it becomes light and fluffy and well mixed. 

:: Slowly add the flour, baking powder and eggs, I normally alternate so the butter/sugar batter doesn't split. 

:: If you feel it needs loosening up a little add a splash of milk. Divide evenly into the cake tins and bake in the oven for 20 minutes and has a gentle golden colour. 

:: Leave to cool on a cooling rack. 

Lemon Buttercream - using the basic Hummingbird Bakery buttercream

  • 250g sifted icing sugar
  • 85g soft butter
  • 25ml milk
  • lemon curd as above
  • fresh berries 
:: In a free standing electric mixer, add the butter and sugar and beat on a medium to slow (about 4-6ish on a kitchen aid) speed until really well mixed. 

:: Slowly add the milk and 3-4 table spoons of the cooled lemon curd. Once the milk has incorporated turn the speed up high. Continue to beat until light and fluffy. This should take about 5 -6 minutes. You want it to be a good consistency for spreading but not runny. 

:: Once the sponges have cooled, add a good layer of buttercream between each layer of sponge, along with a spread of more lemon curd. 

:: Once you have staked your sponges into 3 layers, with the buttercream sandwiched between, add a good amount on top and thickly smooth out so it is just touching the edges. 

:: If you wanted, you could scatter some sliced seasonal berries on top. 

:: I love edible flowers and hunted high and low for some, but unfortunately I couldn't source in time. The flowers I have used in my picture are not edible and were solely for decoration purposes only. I have also used sprigs of fresh mint to add more depth of colour. It would also be equally charming with out the berries and just adding some candied lemon on top. 

Lovely Jubley

Happy Tuesdays all 

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