0 itemsFrosted Lemon Curd Cake
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INGREDIENTS
- 220g butter, room temperature
- 3/4 cup white sugar
- 1 Tbsp lemon zest
- 3 large eggs
- 1/4 cup Anathoth Farm Lemon Curd
- 1 1/3 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 4 large egg whites
- 2/3 cup white sugar
- 2 tsp vanilla extract
- 2 Tbsp cream of tartar
- 1 1/2 tsp salt
- 1/3 cup Anathoth Farm Lemon Curd
- 1 Tbsp lemon zest
METHOD
- Preheat oven to 180°C. Set aside a greased round spring-form pan and line the bottom with baking paper.
- Combine butter, sugar and lemon zest. Beat using an electric beater until fluffy. Add eggs one at a time, beating well each time. Fold through Lemon Curd.
- In a separate bowl, sift flour, baking powder and salt. Gently mix with a spoon.
- Gradually add the mixture to wet ingredients by taking spoonfuls of flour mixture and gently shaking it over wet ingredients. Repeat with the rest of the flour mixture until finished.
- Use a spatula to spread the batter evenly in the cake pan.
- Bake for 25 minutes. But check after 20 minutes.
- Cool in the pan before transferring to a cooling rack. Carefully cut the cake in half horizontally.
FROSTING:
- Cradle a glass bowl over a saucepan of water (making sure the water doesn't touch the bottom of the glass bowl).
- Add egg whites, sugar, vanilla, cream of tartar and salt into the glass bowl.
- Over a medium heat, mix the ingredients together, stirring constantly using a whisk until the egg whites are warm and sugar is completely dissolved.
- Take off heat. Using an electric beater, whisk egg white mixture until glossy and stiff peaks form.
- Divide the frosting into two bowls: add Lemon Curd to one bowl and mix well (for the filling between the two cake halves); then assemble the cake and frost using the second bowl of plain frosting.
- Decorate with grated lemon zest on top.
