Lemon Sponge Cake
with Home-made Lemon Curd
For the lemon curd
Grated rind and juice of 1 large lemon
75g caster sugar
2 large eggs
50g unsalted butter
Place the grated rind and sugar in a bowl. In another bowl whisk the lemon juice with the eggs, then pour this mixture over the sugar. Add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently until thickened, about 20 minutes. Then cool the curd and use it to sandwich together the lemon sponge cake
For the sponge
150 g self raising flour
150 g soft margarine
150 g golden caster sugar
1 tsp baking powder
3 large eggs
1 lemon, zest and juice
Place all the ingredients in a large bowl and mix with a hand-held electric mixer, until light and fluffy.
Split the mixture between 2 x 7" sponge tins lined with greaseproof paper and bake near the top of the oven for 15-20 minutes until golden and springy to the touch.
Leave the sponges in the tin for 5 minutes before turning out onto a wire rack to cool while you make the icing.
For the icing
150 g icing sugar
A little yellow colouring (add a drop at a time until you have the colour you want, I added 1 drop too many)
Add the lemon juice gradually to the icing sugar until you have a pouring consistency (not too thin).
Sandwich the sponge together with lemon curd then pour over the icing and let it dribble down the sides.
Decorate with lemon zest or edible flowers.