This cake looks a bit old fashioned with the piped cream on top, and that was not really the way I had pictured it in my head. The reason for the piped cream is to hide the grated lemon zest in the frosting, because it made it a bit grainy.
The frosting, although lovely and tart from the lemon zest but sweet at the same time, tasted lovely, but would work even better on the cupcakes it was intended for. The recipe is courtesy of the HUmmingbird Bakery and it is from their first cookbook.
Lemon sponge, serves 8
175 g plain flour
1 tsp baking powder
3 eggs at room temperature
175 g softened butter
175 g caster sugar
1/2 tsp vanilla essence
the zest from 1/2 a lemon + 1 tbsp lemon juice
Sieve the flour into a mixing bowl. Add the remaining ingredients. Beat with an electric whisk. Pour the batter into one or two round cake tins. If you make one it might need longer in the oven, and you need to cut it in half to assemble the cake. Bake in 175C for 35 minutes. Leave the oven closed the first 30 minutes, so the cake won’t fall flat. Leave to cool completely before assembling the cake.
RAspberry curd, makes 1/2 litre
170 g raspberries
100 g butter
200 g caster sugar
zest from 1 lemon
150 ml fresh lemon juice (about 3-4 lemons)
Purée the raspberries and eggs in a blender.
Pour sugar, butter, lemon zest and juice into a sauce pan. Heat up until it has melted into one uniform mixture. Leave to cool for a bit. Sieve in the raspberry and egg mixture. Heat up the mixture gently while stirring as it thickens to the consistency or whipped cream. When thick, remove from heat and pour into a bowl. Leave to cool completely before using in the cake. Cover and keep it for a week in the fridge.
Lemon frosting, for 1 small cakeFrom The Hummingbird Bakery cookbook.
250 g icing sugar
80 g softened butter
2 tbsp lemon zest
25 ml milk
1 drop yellow food colouring
Pour everything but the colouring in a large bowl. Beat with an electric whisk until you have a smooth and glossy frosting. Add the colouring and mix thorouhly.
Make sure you have two sponges; either because you baked two or because you cut a large one in half. Place one on a cake plate and spread with 100 ml raspberry curd. Place the other sponge on top. Cover and coat with the lemon frosting using a spatula. Decorate with whipped cream and butterfly sprinkles or other decorations of your choice.