Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
- 2tablespoons lemon curd
- 2 eggs, lightly beaten
- 75grams caster sugar
- 3-4 drops vanilla extract
- 75grams self-raising flour
- 50grams butter, at room temperature
- 125grams icing sugar
Nutrition per serving
1810kJ / 432Cal
1810 Kilojoules or 432 Calories
21% of daily energy intake*
Protein
5.1grams
Fat
12.8grams
Carbs
73.5grams
Sugars
57.2grams
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 (Gas 4). Put the eggs and sugar in a mixing bowl, and whisk with an electric hand whisk for 5 minutes, or until pale and creamy. Add a few drops of the vanilla extract.
Step 2 of 3
Sift in the flour, a little at a time, folding each batch in gently before adding more. Pour the mixture into the lightly greased cake tin. Bake in the oven for 30 minutes, or until lightly golden. To test, pierce the centre of the cake with a skewer - if it comes out clean, the cake is cooked. Remove from the oven, and leave to cool in the tin for 10-15 minutes, then loosen the edges with a knife and leave to cool completely.
Step 3 of 3
Meanwhile, put the butter in a mixing bowl and beat with a wooden spoon for a few minutes until creamy. Sift in the icing sugar, beat well, then add a few drops of vanilla extract and beat again. Remove the cake from the tin and slice in half horizontally. Cover the bottom half with the buttercream and the top half with the lemon curd. Sandwich together and serve.
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