Raspberry and Lemon Curd Sponge
Easy
This easy to make Raspberry and Lemon Curd Sponge from Neven Maguire will be sure to impress your guests. You will find this recipe and many more great recipes in his cookbook The Nation’s Favourite Food Fast. This cake can be on the table in 20 minutes. It’s delicious with any fresh fruit, such as raspberries, strawberries or even a drained can of peach slices – whatever you have to hand, really!
PREP IN
5 MIN
COOK IN
15 MIN
SERVE
6
Raspberry and Lemon Curd Sponge
Easy
PREP IN
5 MIN
COOK IN
15 MIN
SERVE
6
Introduction
This easy to make Raspberry and Lemon Curd Sponge from Neven Maguire will be sure to impress your guests. You will find this recipe and many more great recipes in his cookbook The Nation’s Favourite Food Fast. This cake can be on the table in 20 minutes. It’s delicious with any fresh fruit, such
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Ingredients
- knob of butter, for greasing
- 5 eggs, at room temperature
- 150g (5oz) caster sugar
- 175g (6oz) self-raising flour, sifted
- 1 tsp vanilla extract
- 120ml (4fl oz) lemon curd
- 250g (9oz) raspberries icing sugar, to dust
Method
- 1. Preheat the oven to 180°C (350°F/gas mark 4). Lightly grease 2 x 20cm (8in) cake tins and line the bases with parchment paper.
- 2. Place the eggs and sugar in a large bowl. Using either a hand whisk or electric whisk, beat the mixture until it fills over half the bowl and has the consistency of lightly whipped cream. Using a dessert spoon, gently fold in the sifted flour one spoonful at a time until all the flour is fully absorbed, then beat in the vanilla extract.
- 3. Divide the batter between the prepared cake tins and bake for about 15 minutes. The cake is cooked when it comes slightly away from the tin. Turn out onto wire racks and leave to cool for as long as time allows.
- 4. To serve, spread the lemon curd on one side of the sponge, almost but not quite to the edge, and then cover with all but 3 of the raspberries. Carefully place the other sponge on top to cover the filling completely. Add a light dusting of icing sugar, decorate with the remaining 3 raspberries and place on a cake stand, then cut into slices to serve.
