February 9, 2013 by marksetchfield
Serve 8, cooking time 45 minutes, 180 degrees.
8oz self-raising flour
4 large eggs
8oz castor sugar
1/2 tsp baking powder
500ml of double cream
4 tbsp of icing sugar
Icing bag and funnels
The zest of two lemons and juice for the icing
Yellow cake sprinkle decorations
Jar of lemon curd
Piping bag and nozzle
Time saver: Fold a large piece of baking parchment into four, draw around the base of the tin and cut out the circles, store two of the sheets in the drawer for next time.
Chefs says: Use the soft blade in a food processor for the mix it really helps to add air to the mixture and keeps it smooth to achieve a light and fluffy sponge.
FOR THE SPONGE
Cream the sugar, eggs and margarine in a food processor for five minutes, allowing air in through the top funnel. Sift the flour and baking powder into a separate bowl. Turn off the food processor and gently sift the flour into the mixing bowl. Add the rind of one lemon. Replace the lid and for a few seconds pulse the mixture until the ingredients are blended. Now whisk the mixture for another five minutes. Meanwhile with a pastry brush grease with margarine the three baking tins. Then place your pre-cut baking parchment circles in the bottom of the tins, grease over the top, sealing the parchment to the sides of the tin and making sure there are no bubbles under the sheets. Remove the mixing bowl from the food processor, gently lift out the blade and with a spatula empty the mixture evenly into the three baking tins. Tap the trays so the mixture is evenly spread and then place in the oven on a middle shelf. Whilst the cake is in the oven whisk the cream until thick. Once the sponge are cooked, you should check by dipping a sharp knife into the cake, if the blade is clean the sponge is cooked. Tap the tins, run a sharp knife around the inside of the tins then turn onto cooling trays the tops facing up. Once the cakes have cooled choose one for the base and place on a plate.
FOR THE FILLING AND TOPPING
Fill a piping bag with the whipped cream and remove the excess air. Practice your technique on the edge of a plate, you will soon get the technique. Pipe small peaks of cream around the edge of the sponge. On the second layer add a generous layer of lemon curd and place on top. Repeat the process of adding cream around the next layer. Add another generous layer of lemon curd and place the sponge onto top. Now pipe cream around the edge of the top layer. Mix icing sugar with a drop of lemon juice into a smooth paste and fill the centre of the cake. Add some grated lemon rind and dust with the yellow sprinkles. Finally dust with icing sugar, chill the master piece then serve with pride!