Lemon and Blueberry Sponge Cake

Lemon Sponge Cake

Lemon and Blueberry Sponge Cake

This delicate Lemon Sponge Cake is layered with Anathoth Farm Lemon Curd and fresh berries to make a luxurious dessert, that is perfect for little hands to recreate this Mother’s Day.

The inclusion of Lemon Curd in the frosting makes the icing light and fluffy with a hint of  tart lemon for bite. Finished with fresh berries, this Lemon Sponge Cake is truly something special.

Also, f you’re pressed for time, or baking experience, why not purchase an unfilled double layer sponge cake to use.

Ingredients – Sponge Cake

  • 1/3 cup of cornflour
  • 1/3 cup of plain flour
  • 1/3 cup of self-raising flour
  • 4 eggs, at room temperature
  • 2/3 cup of  caster sugar
  • ½ pottle of Anathoth Farm Lemon Curd – to fill
  • Mixed berries – to serve and fill. I used blueberries but raspberries and strawberries are wonderful to use too!

Ingredients – Lemon Curd Frosting

  •  90g cream cheese
  • 30g butter – cubed, at room temperature
  • 30g Anathoth Farm Lemon Curd
  • ¾ cup of icing sugar

Method

  1. Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate.
  2. Preheat oven to 180C. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.
  3. Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.
  4. Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.
  5. Meanwhile, Using an electric beater or kitchen mixer beat the cream cheese, butter, Anathoth Farm Lemon Curd and icing sugar until pale and creamy.
  6. When the cake is cooled, top one half with ½ a pottle of Anathoth Curd Lemon Curd and a selection of mixed berries, place the remaining half on top and place in the fridge to set for ten minutes.
  7. Remove the cake from the fridge, top with a the Lemon Curd frosting, decorate with mixed berries and serve.

Enjoy!

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