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Lemon Curd And Orangeflower Sponge Recipe

Ingredients

How to make it

  • Heat the oven to GM5/190’C/375’F.
  • Line 2 18cm sandwich tins with baking parchment paper.
  • Spread the base of one tin with 1/3 of the lemon curd.
  • Arrange the lemon slices in a circle overlapping on top.
  • Cream together the butter and sugar, add zest and lemon juice also orangeflower water.
  • Beat in the eggs.
  • Sieve together the flour, cornflour and baking powder and fold into the cake mixture.
  • Divide between the 2 tins and bake for 35-40 minutes.
  • Turn out and cool on a wire rack.
  • Divide each cake in half and spread all the layers except the one with the lemons on it with the rest of the lemon curd.
  • Put back together with the one with the lemon slices on the top.

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