Easter cake with vanilla cream and lemon curd

Yellow sponge cake filled with vanilla cream and lemon curd, decorated in yellow and green for Easter.

Ingredients

• 4 eggs
• 2 dl sugar
• 2 dl plain flour
• 1 tsp baking powder
• 0.5 dl boiling water
• 3 dl whipping cream
• 2 dl vanilla custard
• 3 tbsp lemon curd
• Yellow and green food colouring
• Easter sweets for decoration

Method

1. 1Beat eggs and sugar until pale and fluffy, about 5 minutes. Fold in sifted flour and baking powder, then stir in the boiling water.
2. 2Pour into a greased springform tin (24 cm) and bake at 175°C for 30 minutes. Leave to cool completely.
3. 3Slice the sponge into three layers.
4. 4Whip the cream to firm peaks. Mix the vanilla custard smooth and stir lemon curd into half of it.
5. 5Place the bottom layer on a cake plate. Spread half the lemon custard over it. Add the second layer and remaining filling. Top with the final layer.
6. 6Cover the whole cake with whipped cream. Colour some cream yellow and green and pipe Easter decorations. Add sweets and serve.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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