OK so sponge cakes can occasionally be a bit daggy, but this recipe makes such a light sponge and when you sandwich it with lemon curd and cream it’s pretty amazing. Great Mothers Day cake too!
4 free range eggs at room temperature, separated
3/4 cup caster sugar
1/2 cup cornflour
1/2 cup custard powder
pinch of salt
1 tsp cream of tartar
1/2 tsp bicarb soda
2 cups cream whipped with 2 tbs icing sugar
2 cups lemon curd
shredded coconut to top
Preheat oven to 170°C.
Beat the eggwhites until they are stiff in an electric mixer. Add the egg yolks one at a time and continue beating until thick.
Add the sugar slowly beating all the time.
Sift all of the dry ingredients together, then fold thick gently into egg mixture with a metal spoon.
Pour mixture evenly into 2 prepared round 20 cm diameter cake pans (lined and greased).
Gently place in oven next to each other, cook for approx 25 mins or until lightly golden brown and firm to touch (you can use a skewer to test if done).
Remove cakes from tins and allow to cool on racks.
Evenly cut 1 cake into 3 slices (if you want a higher cake you can use a centre slice from the other cake and reserve the top and bottom….maybe for a trifle?). Spread bottom layers with curd and whipped cream . Spread top piece of cake with whipped cream and lightly toasted coconut.