Lemon curd cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk together the egg yolks, lemon peel, lemon juice in a saucepan.

Step 2

Cool the mixture on medium heat, whisking constantly, until the lemon curd thickens and becomes foamy. 5-6 minutes.

Step 3

Remove from heat and whisk in the butter until the curd is smooth and uniform.

Step 4

Cover and refrigerate.

Step 5

Preheat the oven to 180 degrees.

Step 6

Butter two 22cm round cake pans and dust them with flour; tap out the excess.

Step 7

In a medium bowl, sift together flour, sugar, baking powder, baking soda and salt.

Step 8

Beat the reserved egg whites in a separate bowl until they begin to form into stiff peaks; set aside.

Step 9

In a large bowl, whip the heavy cream with an electric mixer until soft peaks form.

Step 10

Gently stir the milk, lemon peel and vanilla into the whipped cream.

Step 11

Then fold in the egg whites.

Step 12

Add the flour mixture in thirds; stir just until the batter is uniform. Pour half the batter into each of the prepared pans.

Step 13

Bake until the cakes begin to pull away from the edges of the pans and a knife tests clean in the centre. About 30 mins.

Step 14

Cool the cakes in the pans for ten minutes then turn them out onto a rack to cool completely.

Step 15

With a long serrated knife, use a sawing motion to cut each cake in half horizontally.

Step 16

Place one layer on a serving plate and spread it with one third of the lemon curd.

Step 17

Stack the second layer on top and spread it with another third of the lemon curd. Repeat for the third layer and then top the cake with the fourth layer.

Step 18

Whip the heavy cream for the frosting with an electric mixer until soft peaks form.

Step 19

Fold in the icing sugar, vanilla and lemon peel and continue just until stiff peaks begin to form.

Step 20

Frost the top and sides of the cake.

Step 21

Chill for at least 30 mins before serving.