Layered Lemon Sponge Cake

1. 1

   Preheat the oven to 350u00b0F. Lightly grease two 8 inch round cake pans. Line bases with parchment paper. Dust sides with flour.

2. 2

   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 mins).

3. 3

   Sift flour and cornstarch together. In a separate bowl, combine 1/3 cup just-boiled water and butter. Gradually fold flour lightly into egg mixture, followed by water mixture.

4. 4

   Pour mixture evenly into pans. Bake 20-25 mins, 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. 5

   Spread 1 cake with 3/4 of the lemon curd and half the whipped cream. Top with second cake. Spread spoonfuls of remaining whipped cream over top of cake, followed by spoonfuls of lemon curd. Use a flat knife to gently swirl lemon curd and whipped cream. Dust with powdered sugar to serve.

No additional tips available.