Friday, 9 May 2014

Variations on a Theme: Lemon Curd Sponge (Wheat Free)

It's that time of year again: my mother's birthday.

Every year my mother wants something lemony or orangey for her birthday cake, and so every year I oblige. Last year I made a cake dinosaur for the fun of it, this year I was a little more modest due to time and financial constraints.

I unfortunately have no photographs of this cake, but this is a fairly standard home cooking cake. Not to undermine it in any way, because it is delicious.

☑ Soya (check for soya lecithin)
☑ Yeast
☑ Wheat

☒ Gluten
☒ Dairy (use ingredients in italics for a dairy-free version)
☒ Eggs
☒ Refined sugar products


For two 8 or 9  inch (20 or 23 centimeter) round sandwich cakes
  • 7 ounces (200 grammes) spelt flour
  • 3 ounces (85 grammes) cornflour
  • 2 teaspoons baking powder
  • 5 medium eggs, at room temperature
  • 2½ ounces (70 grammes) soft brown sugar
  • 5 ounces (140 grammes) caster sugar
  • 1 teaspoon vanilla essence
  • 2½ ounces (70 grammes) sunflower oil
  • 2½ ounces (70 grammes) butter or block margarine
  • Juice and zest of 2 lemons
For filling, crumb coat and icing:
  • Juice and zest of 1 lemon
  • 2 ounces (55 grammes) caster sugar
  • 1 tablespoon cornflour
  • 1 tablespoon butter (15 grammes), at room temperature
For chocolate and walnut decoration:
  • Icing sugar

First, prepare the cakes:
  • Preheat your oven to 180°C (350°F, Gas Mk.4, or moderate).
  • Prepare the cake mixture as per the basic sponge recipe, and pour into two greased and floured 9 inch (23 centimeter) cake tins. Cook for 20 to 25 minutes until ready. Allow to cool completely in tins.
  • Once cool, turn one cake upside down to use as the base. Spread the lemon curd on the bottom layer and put the other cake on top.

Then, prepare the lemon curd:
  • Make the lemon juice up to 2 fluid ounces (55 millilitres) with some cold water. Place in the saucepan with the sugar and zest and heat gently until the sugar has melted.
  • In a small cup, mix the cornflour with a tablespoon of water to make a slurry. Take the lemon and sugar mixture off the head and stir in the butter until melted.
  • Add the cornflour slurry and mix thoroughly. Return to the heat and cook gently until a thick curd is achieved.
  • Remove from heat and allow to cool completely.

Assemble the masterpiece:
  • Sprinkle icing sugar over the top for decoration.

This was fairly delicious. Hopefully when I make it again I shall take photographic evidence...

THIS TIME LAST YEARA Cautionary Tale on the Dangers of Novelty Cakes: The Dinnersaurus

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