Do you have recipes that you prepare all the time? Recipes that you can’t do without? That you could almost cook in your sleep?
Lemon curd sponge cake is one of my go-to recipes over the cooler months when lemons are readily available. In summer, I fill the sponge with either passionfruit and cream, strawberries and cream or jam and cream.
This lemon curd recipe is my favourite because it is just so easy. There’s no separating of eggs or worrying about the mixture thickly coating the back of a wooden spoon. Instead, you just whisk it steadily until it boils and then it’s done. I use the same lemon curd in my lemon curd butterfly cakes.
The sponge cake recipe is adapted from one found in the Country Women’s Association Cookbook.
- cooking spray or melted butter for greasing
- 1 cup (250g) sugar
- 4 eggs
- 1 cup (150g) self-raising flour
- ⅓ cup (80ml) boiling water
- 1 teaspoon (5g) softened butter
- 2 eggs
- ½ cup sugar
- Zest and juice of two lemons
- 40g butter
- Icing sugar for decorating
- Preheat oven to moderate (180C/160C fan-forced).
- Grease two 20cm/8" sandwich tins
- Beat sugar and eggs in a bowl using an electric mixer until very pale and creamy. This may take between 5-10 minutes depending on your mixer.
- Sift flour and gently fold into the egg mixture in two batches.
- Melt butter in boiling water and stir gently into the cake mixture to combine.
- Spoon into greased sandwich tins and bake for about 20 minutes, or until a knife inserted into the centre of the cake comes out clean.
- Immediately remove from tins and cool on wire racks before filling with lemon curd and decorating with sifted icing sugar.
- Break eggs into a small saucepan and whisk with sugar until smooth.
- Add lemon juice and chopped zest and again whisk until smooth.
- Chop butter finely and add to egg mixture.
- Place saucepan on stove on medium heat and whisk constantly until mixture begins to boil (bubbles start to rise to the top).
- Remove from heat immediately and allow to cool before filling cake.