Sponge cake layered with lemon curd and dusted with sugar.
My eldest daughter tried lemon curd in toast club at school back along so has been on at me to buy some, she would never get through a whole jar so i decided to do some baking with it. As well as this I made a gluten free version, I just swapped regular self raising flour for gluten free flour and a teaspoon of xanthan gum, it's that simple. Those of you who follow me on facebook, this is also the cake I shared a photo of me dropping half of the gluten free version in the sink!
200g self raising gluten free or normal flour (add 1tsp of xantham gum if using gluten free flour)
200g butter, softened
200g sugar + 2 tbsp extra for dusting
4 large eggs
A jar of lemon curd
1. Pre-heat oven to 180oC and line three 8inch cake tins
2. Cream together the butter and sugar with an electric hand mixer until fluffy.
3. Mix in the eggs until the mixture is nice and bubbly (don't worry if the mixture curdles a little)
4. Mix in the flour until just mixed, you do not want to over mix at this point or the flour will make the mixture stiffen up.
5. Divide equally into the tins then bake for around 15 minutes or until a toothpick comes out clean.
6. Place the cakes on a cooling rack, quickly choose the prettiest cake you want to be the top layer then sprinkle the sugar on while still hot.
7. Leave to cool.
8. Remove the cakes from the tins, slice the tops off the bottom and middle cakes if necessary to make them flat.
9. Spread on some lemon curd between layers then sandwich together.
10. Keep in an air tight container for up to 4 days.
1. Make sure to sprinkle on the sugar while the cakes are still hot else the sugar will NOT stick.
2. Try your lemon curd before spreading, some brands are stronger than others, mine was fairly mild so I had to use a lot between layers to be able to taste it.
3. You can whisk the cake mixture by hand but for best results you an electric mixture for a fluffier, lighter cake.
4. If you only have two cake tins, that's fine just bake the cakes for a little longer.
5. If your cakes always come out too browned on top, experiment with your oven by slightly adjusting the temperature a little lower next time you bake as every oven bakes differently.
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