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Strawberry Sponge with Lemon & Lime Curd
By Silvia Hart
Strawberry Sponge with Lemon & Lime Curd
In this recipe
Ron the brickie suggests laying on this Lemon & Lime Curd as thick as mortar
Preparation time:
10 mins
Cooking time:
30 - 40 mins
Serves:
12 - 16
Ingredients
  • 200g butter
  • 200g caster sugar
  • 200g SR flour
  • 4 eggs
  • ¼ tsp vanilla paste

 

To decorate:

  • Beerenberg Lemon & Lime Curd
  • whipped cream
  • fresh strawberry slices
  • edible flowers
Method:

Preheat your oven to 170c. Line two 23cm spring base tins.

Cream butter and sugar together until fluffy and golden. Combine in eggs one at a time. Add in vanilla. Gently fold through the SR flour.

Pour batter between the two cake tins. Bake until golden brown and skewer passes through clean. Remove and cool on wire cake racks.

Gently slice tops off of sponges to create an even level. Spread a layer of cream and then Beerenberg Lemon & Lime Curd on first sponge. Top with slices of strawberries. Place next sponge on and repeat. Top with edible flowers. Refrigerate for 20minutes to set before serving.