Return to listing

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.

 
 

This recipe is from Delia's Cakes

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

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Classic Sponge Cake 

Classic Sponge Cake

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.

 
 
Swiss Roll 

Swiss Roll

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.

 
 
Coffee and Walnut Sponge Cake 

Coffee and Walnut Sponge Cake

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.

 
 
Fresh Lime and Coconut Cake 

Fresh Lime and Coconut Cake

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

 
 
Iced English Walnut Cake 

Iced English Walnut Cake

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.

 
 
Coffee and Cardamom Cake with Pistachios 

Coffee and Cardamom Cake with Pistachios

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

 
 
Strawberries and Cream Sponge Cake 

Strawberries and Cream Sponge Cake

This may look a little complicated, but in fact the final result makes it so much easier to serve for a party

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For kimsam75
31 Jul 2014 22:46
Coffee Break Plum Pavlova
29 Jul 2014 10:29
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Aubergines
29 Jul 2014 04:09
Can Anyone Help? Delia'sRice Pudding
01 Aug 2014 12:52
Books me too
17 Jul 2014 16:38
Equipment 1lb loaf tin liners.
29 Jul 2014 18:15
Gardening Lazy days
03 Jul 2014 09:37
 
NetObserver
CMS solutions by REDtechnology.com