For the Custard Club yesterday morning – I called it Lemon Daisy Cake.

It incorporates a generous layer of tangy, oozy orange/lemon curd (made yesterday) along with whipped cream of course.

The swirls on top are filled with plain lemon curd.

Here is the recipe:

Lemon Daisy Sponge Cake

6 eggs, separated

115g castor sugar

150g self raising flour

60ml hot water

300ml cream, whipped to firm peaks with 1 teaspoon icing sugar

¾ cup lemon curd

Method

Heat oven to 190 degrees C (fan forced).  Grease 2 x 20cm sponge cake tins.  Line bases with baking paper and grease again.

With electric beaters, beat the egg whites until stiff, then beat in the sugar and continue beating util the mixture becomes thick and glossy, pavlova-like.

Beat in the egg yolks one at a time.

Sift in the flour and fold into the mixture. 

Drizzle the hot water into the bowl at the sides and then fold this in also.

Spoon mixture into the prepared tins and bake for approximately 15 to 20 minutes or until the cakes begin to pull away from the sides.  At this point you can. If you want, check with a metal skewer – insert into the centre – if it comes out clean the cake is cooked. 

Leave to stand in the tins for 5 minutes, then turn out onto a wire rack to cool.

To decorate

Spread one of the halves upper surface with half a cup of the lemon curd.  Spread with one third of the whipped cream.

Place other sponge half on top.  Spread with another third of the whipped cream.

Using a piping bag with a star nozzle, pipe small rounds decoratively over the top, leaving a small indent in each.

Fill indent with remaining lemon curd.  Refrigerate for 30 minutes if possible.