Lemon cream sponge ~ Mary Berry

This lovely sponge is made with no butter/fat. It is extremely light and airy and would suit those who love cake but want to cut back a little on the calories. To cut out more calories you could leave out the lemon curd and add lemon flavouring instead. I have to say though I prefer it with the lemon curd 🙂 . Its hard to believe that those few ingredients would create such a lovely light sponge.

Ingredients:

• 75g S.R Flour
• 75g Caster sugar
• 3 Eggs
• 2tbsp Lemon curd
• 150ml double cream

Method:

Preheat the oven to 190°c/FAN 170°/GAS 5 and grease two 17.5cm sandwich tins.

Put the eggs and sugar in a large heatproof bowl over a pan of hot water and whisk until the mixture is thick, white & creamy. Be really quick when doing this as you don’t want the eggs to cook. Remove from the heat and continue to whisk for at least another two minutes.

Sieve the flour onto the mixture and fold it in gently with a metal spoon.

Divide the mixture evenly and bake for 15 -20 minutes until the sponge is lightly browned and springy when you press lightly with your finger.

Turn onto a wire rack and leave to go cold completely.

Whisk the cream until nice and thick and fold in the lemon curd. Sandwich the cakes together and dust the top with icing sugar.