Lemon and Strawberry Cream Cake

This is a phenomenal cake that’s the epitome of summer. It’s light and fluffy, and chock full of flavour with the tangy lemon curd filling which provides the right burst of flavour amidst the nuanced flavours of the sponge and the cream. The cake consists of two layers of vanilla sponge, sandwiched between a filling of lemon curd, then frosted with whipped cream, and finally, decorated with strawberries.

Makes a two layer 9″ cake

Cake recipe from: http://www.williams-sonoma.com/recipe/sponge-cake-layers.html
Lemon curd recipe from: http://www.joyofbaking.com/LemonCurd.html

For the sponge cake:
1 cup cake flour (or, make cake flour from scratch by adding 2 tbsn starch to 1 cup all purpose flour)
Pinch of salt
6 eggs separated, at room temperature
1 cup granulated sugar
1 tsp. vanilla extract

For the lemon curd:
3 eggs
3/4 cup granulated sugar
1/3 freshly squeezed lemon juice
4 tablespoons unsalted butter, at room temperature, cut into small pieces
1 tablespoon lemon zest

For the whipped cream:
3 cups whipping cream
1/2 cup caster sugar
2 tsp vanilla extract

Sliced strawberries, to decorate

For the vanilla sponge:
1. Grease and line two 9″ round pans with baking paper
2. Preheat the oven to 180 °C (350 °F).
3. Sift the flour (and cornstarch, if making from scratch) and the salt into a medium bowl.
4. In a large bowl, on medium speed whisk the egg whites until foamy.
5. Increase the speed to high, and whisk the egg whites until soft peaks form.
6. With the mixer still on, gradually add the remaining 1/2 cup of the sugar, and whisk until stiff peaks form.
7. In a separate bowl, using an electric mixer, whisk the egg yolks and 1/2 cup of the sugar together, until it becomes thickened and pale.
8. Add the vanilla extract and mix until well combined.
9. Fold the egg white mixture into the whisked egg yolks, until well combined.
10. Fold in the flour and salt mixture as well.
11. Pour the batter into the 2 cake pans, dividing evenly.
12. Bake the cakes for 18-22 minutes, until lightly brown, and when an inserted toothpick or skewer comes out clean.
13. Remove the cakes from the pans and allow them to cool.

For the lemon curd:
1. In a steel bowl placed over a saucepan of water (double boiler), on medium-high heat, mix the eggs, lemon juice and sugar until well incorporated.
2. Stirring constantly, cook the curd until it thickens, cooking for about 10 minutes.
3. Remove the bowl from the heat, and put through a strainer or sieve, to remove any lumps in the curd.
4. Add the lemon zest and chopped butter to the curd, and mix it in until all the butter is melted and well incorporated.
5. Let the curd cool, and place a piece of plastic/saran wrap on the surface of the curd, in order to prevent a skin from forming on the curd.

For the whipped cream:
1. Freeze the bowl for the whipped cream and the whisk attachment of an electric mixer for 15 minutes.
2. Mix the whipped cream, vanilla extract and sugar using the mixer until stiff peaks form.

1. Place one of the sponge cake layers on the base/cake stand.
2. Using a piping bag or a spatula, spread some of the whipped cream on the bottom layer of the cake.
3. Place about quarter to a third of the strawberries on top of the bottom cake layer.
4. Carefully place the top sponge cake layer on top of the bottom layer.
5. Using a piping bag or a spatula, cover the top and sides of the cake with whipped cream, and decorate by piping designs if you wish to.
6. Decorate with sliced strawberries.
(You could use the design I used, or search up images to gain inspiration for the decoration of your cake. Or, if you feel confident, just let your imagination and creativity run wild).
7. Let the cake set in the fridge for a while (this cake tastes best chilled), and enjoy!



One thought on “Lemon and Strawberry Cream Cake”

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