A classic, sweet and fluffy vanilla sponge cake with a twist of homemade lemon curd inside.
Ingredients
10.5 OZ / 300 G sugar
3 EA lemons
2 OZ / 50 G water
4 EA egg yolks
10.5 OZ / 300 G butter
3 EA eggs
5.5 OZ / 150 G self-raising flour
1 TSP vanilla paste
2 TBSP cornstarch
Directions
For the curd, add egg yolks and half of the sugar into the mixing bowl. Attach the butterfly whisk and mix for 3 minutes / speed 4.
Juice and zest the lemon. Add both to a bowl with the water, combine very well with the cornstarch.
Add the lemon mix to the mixing bowl. With the butterfly whisk inserted, cook for 6 minutes / 250°F|120°C / speed 3 / stir.
Stir the mix very well with the spatula and cook again for 10 minutes / 250°F|120°C / speed 3 / stir.
Dice half of the butter then add it to the hot liquid. Mix for 1 minute / speed 3 / stir. Leave the remaining butter out at room temperature to soften it for the sponge cake.
Pour the curd into a bowl and allow to cool. Clean out the mixing bowl well.
Preheat your oven to 200°C / 400°F. Add your eggs and remaining sugar into the mixing bowl. Insert the butterfly whisk, mix for 3 minutes / speed 4. Scrape down the sides.
Add your vanilla bean paste, flour and softened butter to the mixing bowl then mix again with the butterfly whisk inserted for 30 seconds / speed 3.
Line a 7 inch cake tin with parchment paper and empty the batter mix into the cake tin. Spoon as much of the lemon curd as desired and swirl the curd into the sponge with the back of a spoon. Bake the cake for 30 minutes or until cooked through.
Enjoy! Serve with any leftover curd and fresh cream.
Recipe Note
TIP:
If your sponge is browning quickly, place some aluminum foil over the top to avoid burning.
