Citrus Genoise Sponge Recipe

Citrus Genoise Sponge Recipe

Ingredients : Makes one 20cm round layer cake

1 cup

4

1/2 cup

60 g

2 teaspoons

1 teaspoon

 

Lemon Curd Filling

6 teaspoons

1/3 cup

2/4 cup

1/3 cup

2

Self-raising flour

Eggs, lightly beaten

Caster sugar

Unsalted butter, melted and cooled

Finely grated orange rind

Finely grated lemon rind

 

 

Cornflour

Caster sugar

Milk

Lemon juice

Eggs, lightly beaten

Method :
  • Preheat oven to moderated 180oC. Brush two shallow, 20cm round sandwich tins with melted butter or oil. Line bases with paper, grease the paper. Dust the tins lightly with flour, shake off excess.
  • Sift the flour three times onto greaseproof paper.
  • Combine eggs and sugar in medium heatproof mixing bowl. Place bowl over pan of simmering water.
  • Beat until mixture is thick and pale yellow. Remove from heat, continue to beat until mixture has cooled slightly and increased in volume.
  • Add flour, melted butter, lemon and orange rind. Using metal spoon, fold quickly and lightly until ingredients are just combined.
  • Spread mixture evenly into prepared tins. Bake for 20 minutes or until the sponges are lightly golden and shrink from sides of tins. Leave sponges in tins for 5 minutes before turning onto wire rack to cool.
  • To make Lemon Curd Filling - Combine cornflour, sugar, milk, lemon juice and eggs in small pan, mix well. Stir over low heat until mixture boils and thickens, cook for 1 minute longer. Remove from heat. Transfer to a small bowl, cover with plastic wrap and allow to cool before using.
  • Cut each cake in half horizontally. Place a cake layer on a serving plate. Spread the cake evenly with the filling. Continue layering with remaining cake and filling, ended with a cake layer on top. Dust the top with sifted icing sugar, if desired.

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