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Help with Lemon Curd Cake
Asked on 30 Jul 2016 by Alfiepot
Lindsey
I have been trying over 2 weekends to bake the Lemon Curd cake from a delia cake book which is many years old now.
Each time the sponge has risen right to the top of the tin and then sunk into a thin wet sponge.
I cant work out what I am doing wrong. Right size tins. Right ingredients.
I am baking in the middle of the oven at 170. It is a fan oven.
Can you help?
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Hello,
We have Delia’s most recent version of her Iced Lemon Curd Layer Cake here.
Delia always tests her oven-baked recipes using conventional, top and bottom heat.
When baking sponge cakes, if you have the option of switching your oven to conventional top and bottom heat, we recommend that, if not you need to reduce the given oven temperature by 20 degrees.
Also make sure your ingredients are within the use by dates and that your eggs are large (we always pick out the largest eggs from a box of large eggs).
Also just double-check that you are putting only 1 tablespoon (that’s 20ml in Delia’s recipes) of lemon juice into the sponge mix.
I hope that helps.
Kind regards,
Lindsey