Triple Layer Sponge Cake with Lemon Curd

A beautifully layered sponge cake with lemon curd and sweet whipped cream between each tier, topped with fresh edible flowers for an elegant and refreshing dessert centerpiece.

Recipe Information

Total Time:

Yield:

16 servings

Ingredients

12 cold large eggs

3 cups granulated sugar

¾ cup cold water

3 cups cake flour, sifted

3 teaspoons baking powder

2 10-ounce jars lime or lemon curd

3 cups heavy cream

1 cup confectioners’ sugar

1 tablespoon vanilla extract

15 to 20 assorted edible flowers

Directions

Preheat oven to 325˚F. Separate whites and yolks of cold eggs into two large bowls; let warm to room temperature.
Meanwhile, grease and flour three 9½-inch spring-form pans.
Using paddle attachment of electric mixer, beat yolks and sugar until combined. Add water; beat on medium-high speed about 5 minutes or until creamy yellow and satiny. Sift together cake flour and baking powder; add to yolk mixture and beat until smooth. Transfer to a very large mixing bowl. Beat egg whites with whisk attachment until stiff peaks form. Fold into batter. Divide batter between prepared pans.
Bake 30 minutes or until surface is light brown. Cool on a wire rack 10 minutes. Remove sides and bottom of pans; cool layers completely.
In a cold mixing bowl combine heavy cream, confectioners’ sugar and vanilla extract; beat with whisk attachment until stiff peaks form.
To assemble cake, place one layer on cake plate. Stir one jar of lime or lemon curd until smooth; spread curd over cake layer. Spread with whipped cream. Repeat layers. Top with third cake layer. Frost entire cake with remaining whipped cream. Store in refrigerator. Before serving, arrange flowers on cake.

Triple Layer Sponge Cake

Recipe Information

Ingredients

Directions

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Triple Layer Sponge Cake

Recipe Information

Ingredients

Directions

More Recipes

Related Categories