Iced Lemon Curd Layer Cake
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.
|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|
|150ml double cream|
|1 lemon, zested (on top)|
|Pre-heat the oven to 170C, gas mark 3|
|Need help with conversions?|
|Equipment: Two 18cm by 4cm sponge tins, lightly buttered and bases lined, plus two wire cooling trays.|
More about tins and liners here
This recipe is from Delia's Cakes
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
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is where it all begins: what I am aiming to do here is get you started on cake making. Once you have mastered the art of the classic sponge cake you can then move on to all the variations and never look back.
Will anyone still make a Swiss roll? we asked ourselves. We made one and guess what, it was absolutely lovely, so here it is, and actually it’s very easy to make.
This is a revised, more contemporary, version of one of the original sponge cakes in the earlier book. I am still very fond of it and have continued to make it regularly over the years.
This is a new adaptation of the cake in Summer Collection. Coconut milk powder is an essential ingredient, as we have tried other products which simply don’t work. It’s not that easy to get hold of but it’s worth ordering from Country Products
You can obviously make this with ready-shelled walnuts, but in the late autumn when English walnuts are about, if you sit down with music or a good radio programme and shell some new season’s walnuts yourself, you will appreciate their pure flavour.
A friend of a friend of mine always grinds cardamom seeds and adds them when she drinks coffee. It has to be said the two flavours together are sublime. So here they are combined in a very luscious cake topped with roasted pistachios
This may look a little complicated, but in fact the final result makes it so much easier to serve for a party
Most Popular recipes
Flavours of France plus win Le Creuset cookware
Classic Christmas Pudding: Substitutions
10 Dec 2013 22:48
06 Dec 2013 12:44
|Food and travel||
06 Dec 2013 14:13
08 Dec 2013 09:20
|Can Anyone Help?||
10 Dec 2013 22:07
06 Dec 2013 09:54
10 Dec 2013 11:07
05 Dec 2013 16:54