Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 75grams butter, at room temperature
- 175grams golden caster sugar
- 2 lemons, zest only
- 1 orange, zest only
- 3 eggs, separated
- 75grams plain flour
- 3/4 cup milk
- 2 lemons, juice only
- 2tablespoons lemon curd
Nutrition per serving
2170kJ / 518Cal
2170 Kilojoules or 518 Calories
25% of daily energy intake*
Protein
8.7grams
Fat
21.0grams
Carbs
73.0grams
Sugars
56.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat the oven to 180°C. Place the butter and sugar in a bowl and whisk with an electric hand whisk or mixer until light and creamy. Add the lemon zest, orange zest, and the egg yolks and mix well. Stir in half the flour and half the milk, then repeat to make a batter. Stir in the lemon juice and set aside.
Step 2 of 3
In another bowl, whisk the egg whites with an electric hand whisk or mixer until soft peaks form, then carefully stir into the batter. Spoon the lemon curd into the oven proof freezer proof dish, then pour in the sponge mixture. Sit the dish in a roasting tin half-filled with warm water. Transfer to the oven and bake for 30 minutes, or until golden. Leave to cool completely, wrap in cling film and then foil, and freeze.
Step 3 of 3
To serve, defrost in the refrigerator overnight. Warm through in an oven preheated to 180°C for 30 minutes, or until piping hot.
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