About the bake
This light lemon flavoured sponge cake filled with lemon curd is perfect for a fundraising bake sale. We have used a Pusdey cutter to get the perfect shape.
Method
Step 1:
Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Grease and line 2 x 20cm round sandwich tins.
Step 2:
Place the butter and caster sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
Step 3:
Gradually beat in the eggs and vanilla extract a little at a time until smooth, adding a little of the flour if the mixture starts to curdle.
Step 4:
Mix together the flour and baking powder before sifting into the mixture and gently folding in until completely combined. Add the lemon zest and juice.
Step 5:
Divide the mixture between the two prepared tins, and bake in the pre-heated oven for 20-25 minutes until golden and the cake springs back when gently pressed. Turn onto a cooling rack and leave to cool completely.
Step 6:
To make the buttercream beat the butter until softened before slowing adding the icing sugar. Add the milk if required to loosen the buttercream slightly.
Step 7:
To assemble spread the buttercream over the flat bottom of one of the sponges and top with the lemon curd before sandwiching the second sponge on top.
Step 8:
To decorate the top gently knead and roll out the white sugar paste icing on a surface lightly dusting with icing sugar. Cut out a 20cm circle (you could use the base of the baking tin as a cutting guide).
Step 9:
Brush a very small amount of apricot jam on top of the cake and top with the cut icing circle.
Step 10:
Roll out the yellow icing and use the cutter to cut out the Pudsey shape before placing in the centre of the white icing, securing with a little jam.
Step 11:
Pipe the outline of the Pudsey shape with the black royal icing before rolling out the remaining fondant icing colours. Cut out small circles using the end of a large round piping nozzle and arrange on top of the cake again using a small amount of jam to stick.
Ingredients
For the cake
- 200g Butter (unsalted) (softened)
- 200g Billington's Unrefined Golden Caster Sugar
- 4 Egg(s) (free range) (medium, beaten)
- 1 tsp Nielsen-Massey Vanilla Extract
- 200g Self-raising white flour
- 1 tsp Baking powder
- 1 Lemon (zest + 1tbsp juice)
For the filling
- 75g Butter (unsalted) (softened)
- 175g Silver Spoon Icing sugar
- 1 tbsp Milk
- 150g Lemon curd
To decorate
- 250g White sugar paste icing
- 125g Yellow sugar paste icing
- 50g Red sugar paste icing
- 50g Blue sugar paste icing
- 50g Green sugar paste icing
- 50g Royal icing sugar
- Black food colouring (a drop)
- Apricot Jam
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the cake
- 200g Butter (unsalted) (softened)
- 200g Billington's Unrefined Golden Caster Sugar
- 4 Egg(s) (free range) (medium, beaten)
- 1 tsp Nielsen-Massey Vanilla Extract
- 200g Self-raising white flour
- 1 tsp Baking powder
- 1 Lemon (zest + 1tbsp juice)
For the filling
- 75g Butter (unsalted) (softened)
- 175g Silver Spoon Icing sugar
- 1 tbsp Milk
- 150g Lemon curd
To decorate
- 250g White sugar paste icing
- 125g Yellow sugar paste icing
- 50g Red sugar paste icing
- 50g Blue sugar paste icing
- 50g Green sugar paste icing
- 50g Royal icing sugar
- Black food colouring (a drop)
- Apricot Jam