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Recipe

Christening cloud sponge

Aug 29, 2012 2:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Serves 12, Makes 2 Item
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Ingredients

Christening cloud sponge
  • 4 eggs
  • 3/4 cup caster sugar
  • 1 cup self-raising flour
  • 1 tablespoon cornflour
  • 1/3 cup boiling water
  • 10克黄油
  • 1/3 cup lemon curd
  • 600 millilitre cream, whipped
  • icing sugar, to dust

Method

Christening cloud sponge
  • 1
    Preheat oven to moderate, 180°C. Lightly grease two 2cm sandwich pans. Line bases with baking paper. Dust sides with flour.
  • 2
    Using an electric mixer, beat eggs for about 30 seconds, until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (this can take up to 10 minutes).
  • 3
    Sift flour and cornflour together. In a jug, combine water and butter. Gradually fold flour lightly into egg mixture, followed by water mixture.
  • 4
    Pour mixture evenly into pans. Bake 20-25 minutes, until sponge springs back when touched lightly. Loosen edges with a butter knife. Cover a wire rack with a tea towel, then turn out cakes. Cool completely.
  • 5
    Spread 1 cake with 1/4 cup lemon curd and half the cream. Top with second cake. Dollop spoonfuls of remaining cream over top of cake. Followed by spoonfuls of lemon curd. Use a flat knife to gently swirl lemon curd through cream. Dust with icing sugar to serve.

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