Layered Lemon Sponge Cake
Ingredients
Instructions
- Preheat the oven to 350°F. Lightly grease two 8 inch round cake pans. Line bases with parchment paper. Dust sides with flour.
- Beat eggs for about 30 seconds, until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (this can take up to 10 mins).
- Sift flour and cornstarch together. In a separate bowl, combine 1/3 cup just-boiled water and butter. Gradually fold flour lightly into egg mixture, followed by water mixture.
- Pour mixture evenly into pans. Bake 20-25 mins, until sponge springs back when touched lightly. Loosen edges with a butter knife. Cover a wire rack with a tea towel, then turn out cakes. Cool completely.
- Spread 1 cake with 3/4 of the lemon curd and half the whipped cream. Top with second cake. Spread spoonfuls of remaining whipped cream over top of cake, followed by spoonfuls of lemon curd. Use a flat knife to gently swirl lemon curd and whipped cream. Dust with powdered sugar to serve.
Nutrition & Diet Analysis (per serving)
720
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).