Ingredients
3/4 cup (100 gms.) Flour
1/2 cup (100 gms.) Sugar
3 Eggs
1/4 tsp Salt
2 drops Vanilla Essence
A pinch of Baking Soda
For the Lemon Curd
1/2 cup (100 gms) Sugar
3 tbsp (25 gms) Cornflour
2 Eggs (separate the yolks and whites)
5 - 10 gms Butter
1/4 tsp Salt
1/3 cup Lemon Juice
1/2 cup (120 gms) Cream
1/2 cup (110 ml) Water
Method :
Cake
- Whisk the yolk and sugar in a pan over hot water until the mixture is light, creamy and leaves a trail.
- Fold in sieved flour, salt and baking soda.
- Add stiffly beaten egg whites.
- Pour mixture in a greased cake tin (6" dia)
- Bake in preheated Oven at 210 C (410F) for 10 minutes or until golden brown on top.
- Remove sponge from oven and turn on a wire rack. Let it cool for sometime.
- Cut the cake in half (horizontally). Keep aside.
Lemon Curd
- Combine sugar, cornflour and salt. Add water gradually and cook over boiling water until smooth and thick.
- Stir constantly. Cover and cook for 15 minutes.
- Beat egg yolks and pour hot mixture over them gradually and cook over boiling water until smooth and thick.
- Stir constantly. Cover and cook for 15 minutes.
- Just before removing from heat, and lemon juice, mix well and cool.
- Fold in whipped cream and add stiffly beaten egg whites.
- Spread lemon curd evenly on each half of the cake.
- Sandwich together and serve sprinkled with icing sugar.
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