Makes about 1 cup of Curd
26 x 20cm Baking Tray
Ingredients
Sponge
1 cup of Full Cream Milk
Juice of 1 Lemon (about 1/4 cup) + Zest
1.5 cups SR Flour
1/4 cup Oil
1/3 cup Raw Sugar
1 Egg
1 tsp Vanilla
Lemon Curd
2 Eggs
1/4 cup Raw Sugar
1 Lemon (About 1/4 Cup) + Zest
40g Butter
Method
Preheat your oven to Fan Heat 180°c.
Add the Lemon Juice to the Milk and let it sit for a few minutes till the Milk curdles.
Beat together the Oil, Egg, Sugar, Vanilla and Zest till the mixture fluffs up - about a minute and then mix in the Milk.
Gently mix in the Flour till combined.
Add the mixture to a lined baking tin, mine was 26 x 20cm and mine cooked in 22 minutes. Timing will all depend on what tray you use, but start to check your cake at the 20 minute mark. Give it a test with a skewer to see how it's going on the inside.
When the cake is ready it should be golden brown and will spring back when you press down on it and the skewer should come out clean.
To make the curd - Add the butter (cubed), sugar, lemon juice, zest and egg to a saucepan.
Use a whisk to mix everything together and put the heat on low/medium, you want enough heat to melt the butter and to thicken the mixture slowly instead of a high heat that will give you scrambled eggs.
You can change to a wooden spoon and keep stirring so the mixture doesn't have enough time to heat in the same spot.
Once the mixture is thick enough for you to coat the back of the spoon, you should be able to run your finger down the middle and the mixture shouldn't move.
Remove it from the heat and you can either run it through a sieve to remove the rind and any little bits of egg, if you have any. I didn't need to do this step. From start to finish it take 5 minutes.
Let both the cake and curd cool for as long as you can last and then slice the cake into 2 or 3 layers, depending how high your cake is to begin with. Divide the curd between the layers and berries if you like. Finish with a dusting of icing sugar on top.
Enjoy x
My Tip: If you don't have SR Flour you can use 1.5 cups of Plain flour sifted together with 3 tsp of baking powder.
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