Mini Egg Lemon Curd Sponge
Easy
We have teamed up with amazing Master Pastry Chef Shane Smith to bring you a real Easter treat. His Mini Egg Lemon Curd Sponge cake is an ultimate showstopper centrepiece.
PREP IN
25 MIN
COOK IN
35 MIN
SERVE
8-10
Mini Egg Lemon Curd Sponge
Easy
PREP IN
25 MIN
COOK IN
35 MIN
SERVE
8-10
Introduction
We have teamed up with amazing Master Pastry Chef Shane Smith to bring you a real Easter treat. His Mini Egg Lemon Curd Sponge cake is an ultimate showstopper centrepiece.
Ingredients
- 2 large eggs
- 2 lemons, juiced
- 150g caster sugar
- 1.5 Tbsp cornflour
- 110g butter, cold & diced
- 4 medium eggs
- 225 caster sugar
- 225g self-raising flour, sieved
- 2 tsp baking powder
- 1 lemon zest
- 225g butter, soft
- Dash vanilla
- 280g butter
- 280g icing sugar
- Dash vanilla
- 500g chocolate mini eggs
LEMON CURD:
FOR THE SPONGE:
FOR THE BUTTERCREAM:
FOR DECORATION:
Method
- 1. To make the lemon curd, place all the ingredients except the butter into a heat proof bowl and whisk to combine.
- 2. Place this bowl over a pot of gently simmering water and stir until the curd heats and thickens. (approx. 10 mins)
- 3. Remove and add the butter and with a hand blender, blitz until combined and smooth.
- 4. Place a disc of parchment paper directly on top and chill for a minimum of 3- 4 hours, preferably overnight.
- 5. For the sponges, preheat your oven to 180C/160C fan.
- 6. Line the base of 2x 8” tins with parchment paper. Grease and dust with butter and flour. Set aside.
- 7. Into a mixing bowl, add all the sponge ingredients and mix until smooth, soft and lump free.
- 8. Divide this batter between both tins, level out and place in the centre of the preheated oven.
- 9. Bake for 30-35mins or until golden brown and springy to touch.
- 10. Remove and allow to cool in the tin for a few minutes before carefully turning onto a wire rack to cool completely.
- 11. For the buttercream, simply cream the butter, sugar and vanilla in a bowl for 5-6 minutes on full speed until soft and creamy.
- 12. To assemble, place one sponge onto your cake stand.
- 13. Spoon the buttercream into a piping bag.
- 14. Pipe a layer of buttercream on top of the sponge and spoon the curd into the centre.
- 15. Place the remaining sponge on top and cover the cake with the remaining buttercream
- 16. While the buttercream is still soft, begin to arrange the mini chocolate eggs all around the sides.
- 17. If you don’t want to decorate the sides, you can simply decorate the top of the cake either.
- 18. Serve & enjoy.
