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Light layers of sponge cake sandwich bright, citrusy lemon curd in this cake from The Ginger & White Cookbook. The cakes bake up quickly and cleanly in springform pans, while the curd comes together on the stove. It's simple, but doesn't look that way, which is sure to impress a teatime guest.
Tips: Self-rising flour is called for here, which is flour with baking soda and salt added to it. If you don't already have self-rising flour in your pantry, you can concoct it yourself with these proportions:
1 cup AP flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt
Even with the self-rising flour, the sponge layers aren't supposed to be all that tall, so don't overcook them while waiting for them to rise.
Tweaks: Usually, layer cakes like these are baked in one pan, then sliced in half, with the filling spread between. Having three separate springform pans is a bit of a hassle, but the recipe has been scaled to use all three, and to try and divide it would be problematic. Of course, there's no reason to purchase extra pans just to make this cake. Use the one or two you have, reusing them as needed. It will add a negligible amount of time, about 12 to 15 minutes of baking.
As always with our Bake the Book feature, we have five (5) copies of The Ginger & White Cookbook to give away.