Lemon Genoise Cake

Ingredients

For the genoise 
1 x 25cm baking tin 
8 med size eggs                         
250g castor sugar               
250g sifted plain flour                     
150g melted butter

For the filling
2 or 3 250G Lush Lemon Dessert Curd
600ml of thicken cream
Lemoncello (to taste)
Sugar water (for punch base)

 

Method

To prepare the sponge, warm up the eggs and sugar by briskly whisking over a heat source, a low flame on a gas stove is ideal. Bring up to about 35°C, pour into a bench top mixer and whisk to ribbon stage.

When nice and fluffy, transfer to a larger bowl and gently fold in flour with a rubber spatula, adding the butter last. Place the cake mix into a baking tin that has been lined with greaseproof paper. Place in a preheated oven, medium heat - around 160°C. A bowl of water placed in the oven will also help keep the humidity high and help the cake rise and retain some moisture.

When baked, allow to cool in tin then turn out and chill.

Assemble the cake

Whip well chilled cream and icing sugar together to stiff peaks.

Cut cake in half, brush both halves liberally with limoncello and sugar syrup together, gently add melted lemon curd to bottom half, allow to set in fridge before adding top layer.

Finish cake with whipped cream and decorate as desired.

Rechill in the fridge before serving.