Following a chat with Clare of the Little Bear Cakery, I decided to brew up my own version of her Light Lemon Sponge using lemon curd buttercream. I made it yesterday for my birthday (which is today) and it’s a lovely vanilla sponge with a zingy lemony frosting. Scrummy!
You will need:
- 3 eggs
- Self raising flour (at least 200g)
- Butter (unsalted and softened) (at least 200g)
- Caster sugar (at least 200g)
- 1 rounded tsp baking powder
- 1 tsp vanilla
- 300g icing sugar
- 100g butter (unsalted and softened)
- 5 tbsp lemon curd (homemade is best! Recipe here!)
- Silver balls and sugarcraft flowers to decorate (up to you what you use!)
- First of all, whack the oven on to 170°c and grab an apron.
- You will have noticed there are no weights for the flour, butter and sugar – there’s a reason for that! So weigh your three eggs on some scales and note down the weight (should be between 150 and 220g).
- Weigh out the same amount in flour and sift into a bowl. Add the same weight of butter and the same of sugar.
- Then pop in a your baking powder and vanilla and whisk together in a standmixer (or with an electric whisk).
- Line two 8″ round cake tins with baking parchment and grease well. Split the cake mix evenly between the two and spread out until evenly distributed.
- Pop into the oven and bake for 30 mins. Do not open the oven at all during cooking. When 30 mins are up, check them. If the sponges bounce back, they’re cooked.
- While the sponges are cooking, pop the icing sugar, butter and lemon curd into your mixer and whisk up until smooth and fluffy.
- When the cakes are out of the oven, leave them in their tins for 5 mins before removing to cool on a wire rack. When the cakes are cool, split the frosting in half and spread half on one of the sponges. Put the other sponge on top and frost the top. Sprinkle with silver balls or grated white chocolate to decorate.