Lemon Curd Sponge Cake
Lemon curd layer cake, finished with a sprinkle of poppy seeds.
Ingredients
Savoy cake (made per recipe on page 64)
1 (about 22 cm diameter)
lemon curd
1 can
egg whites
3
granulated sugar
150 g
lemon juice
1 lemon's worth
poppy seeds
2 tbsp
powdered sugar (for glaze)
to taste
Instructions
1
Make the lemon mousse
Whisk the egg whites with the sugar over a bain-marie until they form a glossy, creamy mixture. Fold in the lemon curd and 1 tbsp poppy seeds with a spatula.
2
Assemble the cake
Cut the Savoy cake horizontally into two layers. Spread the lemon mousse on the bottom layer, then top with the second layer.
3
Decorate
Mix the powdered sugar with the lemon juice to loosen it, drizzle over the cake, and sprinkle with the remaining poppy seeds.
