Perfect Lemon Sponge Cake Recipe

If, like us, you just cant get enough of lemons, you need to try this new recipe. Lets just say, it doesnt have the word 'perfect' in the title for nothing. Gooey lemon curd and silky cream are sandwiched between two layers of fluffy cake. Be sure to follow our tips in the Notes section to guarantee yourself a super light and airy crumb.

The ingredient of Perfect Lemon Sponge Cake Recipe

• 2 tbsp plain flour to dust
• 5 eggs at room temperature
• 140g 2 3 cup caster sugar
• 2 tsp finely grated lemon rind
• 150g 1 cup plain flour plus extra for dusting
• 280g 1 cup lemon curd
• 300ml ctn thickened cream whipped
• icing sugar to dust

The Instruction of perfect lemon sponge cake recipe

• preheat oven to 170c 150c fan forced grease base and sides of two 20 cm base measurement round cake pans and line the bases with baking paper dust the sides of the pans with flour and shake off excess
• use electric beaters to beat the eggs and sugar in a bowl for 5 minutes or until the mixture is pale and a ribbon trail forms when the beaters are lifted beat in the lemon rind
• sift the flour twice in 2 batches use a large metal spoon to fold flour into the egg mixture until just combined divide between the two prepared cake pans bake for 20 minutes or until golden and springy to a gentle touch in the centre set aside for 10 minutes to cool in the pans before turning out onto wire racks to cool completely
• transfer one cake to a serving plate spread with lemon curd then top with whipped cream top with remaining cake dust lightly with icing sugar to serve

Nutritions of Perfect Lemon Sponge Cake Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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