Here’s a delicious twist on a classic!
200g Butter, softened
200g Caster sugar
3 Eggs, lightly beaten
250g Self raising flour
2tbsp Lemon curd
3 Egg whites
170g Caster sugar
115g Butter, softened
170g Full fat cream cheese
55g Icing sugar
Grated zest of a lemon
300g Lemon curd
Preheat the oven to 180c/fan 160c/gas mark 4. Grease and line two 20cm round sandwich tins.
Beat the butter and sugar using a wooden spoon or electric whisk until light and fluffy. Add the eggs one at a time and beat well. Add the lemon curd, then fold in the flour until well combined. Add milk to reach a dripping consistency.
Divide the mixture between the tins, spreading it evenly. Bake in the oven for the 20 mins until slightly golden.
Meanwhile, make the meringue. In a bowl whisk the egg whites until stiff then whisk in half the sugar, a tablespoon at a time. Then fold in the remaining sugar.
Remove the sponges from the oven, then spread just under half the meringue over one of them, smoothing the top try to prevent it from touching the sides of the tin.
Put the remaining meringue on the other cake and swirl into peaks ( this will be the top sponge ). Return the cakes to the oven for about 10 minutes, until the meringue is crisp and pale golden. Remove from the oven and allow to cool.
To make the filling, beat the butter then add the cream cheese and beat until smooth. Gradually sift in the icing sugar and beat until the mixture is light and fluffy but not runny. Add the lemon zest and two tablespoons of lemon curd. Gently spread the filling over the sponge with the flat meringue top, then cover the filling with the remaining lemon curd and top with the other sponge.