Iced Lemon Curd Layer Cake

25 minutes

This recipe is from Delia's Cakes.

This one’s always been a winner with my family and friends – it’s even become a much-requested birthday cake.

This time round we’ve added a whipped cream and lemon curd icing to make it even more special. Although the mixture is a 3 egg, 175g mix we are using the same size tins as for the other sponges, which means you will have a much deeper cake because we need four layers.

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Can I freeze Iced Lemon Curd Layer Cake

Asked by: BarbaraA

Can you freeze a sponge cake with a lemon curd filling?

Answered by Lindsey: Hello, Yes, you can. I would freeze either whole or sliced on a tray until frozen solid, then wrap individually in freezer film or bags for up to 3 months. Remove the film/bag before defrosting in a lidded container or on a plate covered with an upturned bowl. Kind regards Lindsey

Method

All you do is sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients and, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.

Next divide the mixture between the two prepared tins, level off using the back of a tablespoon and bake on the centre shelf of the oven for about 25 minutes. The cakes are cooked when you press lightly with your little finger and the centre springs back.

Remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).

While the cakes are cooking you can make the lemon curd: place the grated lemon zest and sugar in a bowl, whisk the lemon juice together with the eggs, and pour this over the sugar. Next add the butter cut into small pieces, and place the bowl over a pan of barely simmering water (making sure the bowl does not touch the water). Whisk every now and then until thickened, which should take about 20 minutes.

Then leave it on one side to cool.

When the cakes are absolutely cold – and not before – carefully cut each one horizontally into two with a good sharp serrated knife. I have always found the best way to do this is to sit down with the sponge cakes on a board, hold each one steady with one hand and then, using a gentle sawing movement, slice through each one so you end up with four layers. Now use the lemon curd to sandwich the cakes together, reserving 2 slightly rounded tablespoons (for the icing). Then whisk the cream till thickened, fold the remaining lemon curd into the cream and use it to ice the cake by spreading it over the top first then carefully down the sides, using a palette knife.

Sprinkle with the lemon zest before serving.

Store in a polythene box in the fridge till needed

Ingredients

150ml double cream

1 lemon, zested (on top)

For the cake:

175g self-raising flour

1 level teaspoon baking powder

175g spreadable butter

175g golden caster sugar

3 large eggs

grated zest of 1 large lemon

1 tablespoon lemon juice

For the lemon curd

zest and juice of 1½ large lemons

110g golden caster sugar

3 large eggs

75g block butter

Equipment

You will also need two Delia Online 18cm by 4cm Loose-based sponge tins, or similar, lightly buttered and bases lined, plus two wire cooling trays.

The Delia Online Bakeware range is now online and you can buy our 18cm Loose-based Sponge Tins, and washable and reusable liners, direct from Silverwood.

Click here for the liners
Click here for the tins