This is a tasty sponge cake, with a flavoursome lemon curd filling. Remember not to overfill the middle of the cake with the curd, or you'll have an interesting time trying to ice the cake edges!
2 cups (250g) plain flour
1 1/2 cups (300g) white sugar
125g shortening, softened
1 teaspoon salt
2/3 cup (160ml) milk
3 1/2 teaspoons baking powder
1/2 cup (120ml) milk
4 egg whites
1 teaspoon vanilla essence
3/4 cup (150g) white sugar
2 tablespoons plain flour
2 tablespoons grated orange zest
1/2 cup (125ml) fresh orange juice
1/2 lemon, juiced
60g whipped cream
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Directions Preparation:25min › Cook:30min › Extra time:15min Other › Ready in:1hour10min
Preheat oven to 190 degrees C. Grease two 23cm round cake layer pans and line with baking paper.
Place flour, sugar, butter, salt and milk in a mixing bowl and beat for 2 minutes with an electric mixer at medium speed. Stir in the baking powder. Add the egg whites, remaining milk, vanilla and beat for 2 more minutes. Pour mixture into the prepared pans.
Bake for 25 to 30 minutes.
In a saucepan over medium heat combine sugar, flour, orange and lemon juice, zest and the remaining egg. Cook until mixture has thickened. Remove from heat and let cool completely before folding in the whipped cream. Spread between cooled cake layers.
Let cakes cool before spreading lemon filling between the layers and icing the cake.