“A sweet and tangy combination of fluffy lemon sponge, with zingy curd and lemony buttercream, topped with pretty edible flowers – my favourite!” Recipe © Jemma Wilson.
To make the curd, separate 5 of the eggs (keep the whites for making meringues another day), adding the yolks to a heatproof bowl, then crack in the remaining egg.
Add the sugar and yuzu juice, finely grate in the lemon zest and squeeze in the juice, then place over a pan of gently simmering water on a low heat.
Stir gently with a balloon whisk while it’s heating up – keep it moving at all times, until the mixture starts to thicken (at around 10 to 12 minutes) – you’re aiming for ribbon stage, which is when the curd on the whisk drops down but sits on top of the curd underneath and doesn’t melt in. Remove from the heat.
Finely chop and add the cold butter, then stir together until melted. While it’s still hot, push through a sieve and cover, then cool. Place in the fridge until needed.
Preheat the oven to 170ºC fan/375ºF/gas 5. Grease and line 3 x 20cm sandwich cake tins and dust the sides with flour.
To make the sponges, place the butter and sugar in a large bowl, then beat with an electric mixer for 5 minutes, or until pale and fluffy.
Crack in the eggs one at a time, whisking well before adding the next. Finely grate in the lemon zest.
Sift the flour into the mixture and fold through, but don’t mix too much at this stage.
Squeeze in the juice of 1 lemon, add the vanilla extract and gently fold through.
Equally divide the mixture between the prepared cake tins, smoothing it out with a palette knife.
Bake the cakes for 22 to 25 minutes, or until an inserted skewer comes out clean, then turn out onto a wire cooling rack and leave to cool.
To make the buttercream, beat the butter with an electric mixer for 4 to 5 minutes, or until pale and smooth.
Sift the icing sugar into a large bowl, then add to the butter in two stages, beating well between each.
Gradually squeeze in the lemon juice and beat for a further 3 to 5 minutes, or until almost white. Cover until ready to use.
Once the cakes have cooled, use a sharp serrated knife to trim the tops off two of the cakes to make the surfaces nice and flat.
Place one of the trimmed sponges onto a serving plate or cake stand, securing underneath with a blob of buttercream.
Pipe the buttercream in small dots around the outside of the sponge (this will act as a barrier for your curd). Pipe one large dot into the centre, then pipe a circle of dots between the centre dot and your outer circle – this will create two circular channels for your curd.
Pipe the curd into the channels, then place the second sponge on top and repeat.
Top with the remaining sponge, dust lightly with icing sugar, then decorate with edible flowers. Serve with a nice pot of tea.