Lemon Curd Sponge Cake


If you’re pressed for time purchase an unfilled double layer sponge cake instead.


  • 1/3 cup cornflour
  • 1/3 cup plain flour
  • 1/3 cup self-raising flour
  • 4 eggs, at room temperature
  • 2/3 cup caster sugar
  • ½ pot of Barker's Lemon Curd – to fill
  • mixed berries – to serve and fill
  • 90g cream cheese
  • 30g butter – cubed, at room temperature
  • 30g Barker's Lemon Curd
  • ¾ cup icing sugar


  1. Preheat oven to 180°C.
  2. Grease 2 x deep, 20cm round cake tins and line bases with baking paper.
  3. Sift flours and 1/4 teaspoon salt together three times to aerate.
  4. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and the volume has tripled.
  5. Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between the two prepared tins. To level mixture, gently spin tins on kitchen benchtop.
  6. Bake for 20 minutes or until cakes have shrunk away from the sides slightly and spring back when gently touched.
  7. Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.
  1. Using an electric beater or mixer beat the cream cheese, butter, Lemon Curd and icing sugar until pale and creamy.
  2. When the cake is cooled, top one half with ½ a pot of Lemon Curd and a selection of mixed berries. Place the remaining half on top and place in the fridge to set for ten minutes.
  3. Remove the cake from the fridge, top with the Lemon Curd frosting, decorate with mixed berries and serve.