Sponge cake with citrus curd and cream

Preparation time: 20 minutes Baking time: 15 minutes Serves 10

4 eggs, separated

1⁄2 cup (100g) sugar

1 cup (150g) plain flour, or gluten-free flour mix 1 teaspoon baking powder

Pinch of salt

3 tablespoons milk

1⁄2 teaspoon baking soda

150ml cream

4 tablespoons citrus curd (see next recipe) Icing sugar for dusting

1. Preheat the oven to 190C (fan bake 170C). Grease and line 2 x 20cm round cake tins, or use a single cake tin halving the sponge for filling.

2. Place the egg whites into a stand mixer (or use electric beaters). Whisk until stiff peaks form. With the mixer going, gradually add the sugar and mix for another minute. Check the sugar is dissolved by rubbing a little meringue between your fingers, it should feel smooth not gritty. Whisk longer, if needed. Mix in the egg yolks, then remove the bowl from the mixer.

3. Place the flour, baking powder and salt in a bowl and use a whisk to combine and aerate (or sift together). Add the flour to the egg mixture and, using a butter knife, gently fold together using a very light lifting motion (nana’s exact words).

4. Heat the milk in a small saucepan, once steaming, remove from the heat and add the baking soda. Quickly pour this into the sponge batter and fold again with the knife, until just combined.

5. Evenly distribute the batter between the tins. Bake for 15 minutes, until golden and the top springs back when lightly pressed. Remove from tins and cool on a cake rack. Once the cakes are cool, whip the cream and fold through 1 tablespoon citrus curd. Place a sponge cake onto a serving plate and spread with the remaining curd, then dollop over the cream. Place the second cake on top and dust with icing sugar.

6. Cut into wedges and serve. Best eaten the day it is made.