Prep time: 20 mins

There is something so elegant and delightful about this simple whisked egg sponge. We often had this at home, just very simply piled high with strawberries and cream, but I adore the tangy lemon curd in it as it adds a sharp element to the sweet sponge mix

 

6 large eggs

175g caster sugar

175g self raising flour

Icing sugar

Fresh blueberries

For the lemon and passionfruit curd:

2 lemons, juice only

4 large eggs

4oz/110g caster sugar

110g butter-cold, cut into small cubes

1 passionfruit

 

1 Preheat the oven to 180ºC /gas mark 4.

2 Grease three 8 inch/20cm round, deep sandwich tins with melted butter.

3 Whisk the eggs and the sugar together in a large mixing bowl for 4-5 minutes or until the mixture is very well volumised and it holds the figure of 8 when written by the whisk. This is known as the ribbon stage.

4 Sift the flour. Gently fold in sifted flour, being careful not to over mix and knock the air out of the mixture.

5 Pour mixture into the prepared tins and bake for up to 15 minutes.

When cooked, the mixture should be springy and coming away from the side of the tins. Invert onto a wire rack. Allow to cool.

6 For the lemon and passionfruit curd, put all the ingredients, except the passionfruit, in a bowl set over a saucepan of simmering water. Whisk continuously, by hand, until it thickens (this process could take up to 10 minutes) and then remove from the heat.

7 Cut the passionfruit in half and scoop out the seeds and whisk these in. Transfer to a sterile jar and allow to cool.

8 Fill the sponge layers with the curd, dust generously with icing sugar and top with fresh blueberries.

 

This recipe originally appeared in FOOD&WINE Magazine, April 2016

Recipe credit: Edward Hayden

Photography credit: Harry Weir, assisted by Brian Clarke 

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