I also followed her instructions on how to make a beautiful Lemon Curd. I added mango for more flavour, and it is definitely worth trying, let me tell you. So yummy just by itself.
My Sponge Cake here consists of 2 fluffy layers, thick and lovely whipped cream, topped up with Lemon and Mango Curd, as well as the bits from its process and fresh kiwi. This was a master combination, I really enjoyed it!
Lemon and Mango Curd Sponge Cake is suitable for kids from the age of 3, because of a double cream presence. The healthier, the better, always choose good products. This time I went for an instant whipped cream powder, whipped with a good and fresh milk. Enjoy!
Total Time: 1 hour 15 minutes + overnight chill of The Curd and The Cake
220g of caster sugar
100g of butter
4 lemons, zest and juice
1 ripe mango, peeled and puréed
add 3 whole eggs + 2 egg yolks
The Sponge Cake:
200g of butter
200g of caster superfine sugar
4 whole eggs
1 teaspoon of vanilla extract
200g of plain flour, sifted
1/2 package of baking powder without phosphate, sifted
1 tablespoon of milk
2 packages of good instant whipped cream, 300ml of milk/600ml of double cream flavoured with 2 heaped tablespoons of sugar
1/2 of jar of lemon and mango curd with the bits
fresh fruits to finish (I used yellow kiwi)
Lemon and Mango Curd
First, place in a medium metal bowl sugar and butter.
Add all the lemon juice and zest from at least 2 large lemons (depending on the acidity you like).
Puree the mango and mold into the mix.
Heat up the bowl in a steam bath and cook on low heat until it dissolves completely.
Next, add lightly whisked eggs and let it simmer on low heat for about 15 minutes until it thickens a bit.
Afterwards, mold it into a fine sieve and capture all the bits. The clear curd will be enough for 2 medium clean glass jars. Let them cool down entirely and refrigerate for a couple of weeks.
Save the bits for finishing the cake and eat it with some yogurt, for instance.
The Sponge Cake
Preheat the oven to 180 degrees.
In a large mixing bowl put butter and sugar. Whisk on high speed until smooth and fluffy, for about 2 minutes.
Start adding the eggs, one at a time. First, incorporate on low speed, then, increase the speed to the highest and continue with all the eggs. After the last egg, stir in the vanilla extract.
Add sifted flour with baking powder and give a good stir. Add 1 tablespoon of milk and mix.
Mold the dough into 2 lightly greased springforms lined with some baking paper (I used 21cm). Bake in the oven for about 25 minutes until golden and wooden skewer comes clean from the middle.
Let them cool down entirely.
Meanwhile, the cake is chilling, whip up the cream until smooth and peak texture. If using instant powder, there is no need for extra sugar. If using fresh double cream, flavour up with 1 package of vanilla sugar or 2 heaped tablespoons of caster sugar. Done.
Once the Mango Curd Sponge Cake is cooled down, cut off the edges if needed and brush the crumbs away from top.
A bit of curd in the middle of your serving plate to glue the cake.
Place The 1st Sponge in and layer with 1/2 of the whipped cream. Then, add a generous amount of Mango and Lemon Curd in the middle.
Gently layer with The 2nd Sponge and repeat the procedure: whipped cream, curd yellow kiwi and delicious mango and lemon bits on top. Refrigerate until serving. The best is to smoothen the sides with a cake smoother and fix the cake with a springform. Refrigerate for a couple of hours and serve.
Makes 10 serves.