Vanilla sponge cake

Freeze • before filling, Special equipment • electric mixer • 7in (18cm) round cake pan

ServeS 4–6

2 eggs, lightly beaten

1⁄3 cup (75g) sugar

a few drops of vanilla extract

2⁄3 cup (75g) self-rising flour

1 3/4 oz (50g) butter, at room temperature

1 cup (125g) confectioners’ sugar

2 tbsp lemon curd

Method:

1 Preheat the oven to 350°F (180°C). Put the eggs and sugar in a mixing bowl, and beat with an electric mixer for 5 minutes, or until pale and creamy. Add a few drops of the vanilla extract.

2 Sift in the flour, a little at a time, folding each batch in gently before adding more. Pour the mixture into the lightly greased cake pan. Bake in the oven for 30 minutes, or until lightly golden. To test, pierce the center of the cake with a skewer—if it comes out clean, the cake is cooked. Remove from the oven, and leave to cool in the pan for 10–15 minutes, then loosen the edges with a knife and leave to cool completely.

3 Meanwhile, put the butter in a mixing bowl and beat with a wooden spoon for a few minutes until creamy. Sift in the confectioners’ sugar, beat well, then add a few drops of vanilla extract and beat again. Remove the cake from the pan and slice in half horizontally. Cover the bottom half with the buttercream and the top half with the lemon curd. Sandwich together and serve.

Vanilla sponge cake