vanilla sponge with lemon curd

vanilla sponge with lemon curd

Ingredients: 

4 eggs, lightly beaten

150g/5oz caster sugar

1tsp vanilla extract

150g/5oz self-raising flour

125g/4oz icing sugar, sifted

50g/2oz butter

2-3tbsp lemon curd

icing sugar, for dusting

PREPARATION:

1. Preheat oven to gas mark 4/180°C (160°C in a fan oven). Add eggs and sugar to food mixer bowl and whisk till really creamy, about 5 mins.

2. Stir in vanilla extract, then slowly fold in flour a little at a time till all incorporated. Pour mixture into tins and bake in oven for 20-30 mins, till pale golden and springy to touch.

3. Remove and leave to cool in tin for about 10 mins, then loosen edges with a knife and turn out on to a wire rack to cool completely. To make butter icing, beat butter till smooth then add icing sugar a little at a time and a few drops of water. Beat till creamy, adding more or less icing sugar as needed. Spread over one half of cake and spread other half with lemon curd, sandwich together and dust with icing sugar.