Lemon Curd Sponge Cake

This is a little bit more interesting than a Victoria Sponge and if you like lemon cake then you are in for a real treat. For the filling I used lemon curd and mascarpone. The mascarpone prevents the cake from being too bitter and makes it a little bit more light and refreshing.

Ingredients:

250g flour (plus extra for dusting)

100g caster sugar

1 tspn lemon extract

juice of half a lemon

1 tbpsn baking powder

4 eggs

200g butter

1 jar lemon curd (I used about 3 tbspn)

1 small tub mascarpone

• Preheat the oven to gas mark 4/ 179 degrees celsius
• Grease 2 sandwich tins with butter and line with baking paper
• In a large mixing bowl add the sugar and butter. Using an electric whisk mix until it becomes creamy
• Add the eggs, lemon juice and lemon extract and whisk again until light and fluffy
• Add the flour and baking powder and using a wooden spoon mix everything together until it is properly mixed. Pour half into one sandwich tin and the other half into the other tin
• Put in the oven for 20-25 mins
• Once out of the oven leave to cool for 10 mins. Then take the cake out of the tins in the paper and leave to cool completely
• Once cooled turn the layers of cake upside down. On one of the layers spread the mascarpone. Then spread the lemon curd on top
• Take the other layer and put this on top and sandwich together
• Dust the top with flour and enjoy