Raspberry and Lemon Curd Sponge

Name: Raspberry and Lemon Curd Sponge
Prep time: 5
Cook time: 15
Yield: 6
Ingredients: knob of butter, for greasing; 5 eggs, at room temperature; 150g (5oz) caster sugar; 175g (6oz) self-raising flour, sifted; 1 tsp vanilla extract; 120ml (4fl oz) lemon curd; 250g (9oz) raspberries icing sugar, to dust

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Ingredients

knob of butter, for greasing
5 eggs, at room temperature
150g (5oz) caster sugar
175g (6oz) self-raising flour, sifted
1 tsp vanilla extract
120ml (4fl oz) lemon curd
250g (9oz) raspberries icing sugar, to dust

Instructions

Preheat the oven to 180°C (350°F/gas mark 4). Lightly grease 2 x 20cm (8in) cake tins and line the bases with parchment paper.
Place the eggs and sugar in a large bowl. Using either a hand whisk or electric whisk, beat the mixture until it fills over half the bowl and has the consistency of lightly whipped cream. Using a dessert spoon, gently fold in the sifted flour one spoonful at a time until all the flour is fully absorbed, then beat in the vanilla extract.
Divide the batter between the prepared cake tins and bake for about 15 minutes. The cake is cooked when it comes slightly away from the tin. Turn out onto wire racks and leave to cool for as long as time allows.
To serve, spread the lemon curd on one side of the sponge, almost but not quite to the edge, and then cover with all but 3 of the raspberries. Carefully place the other sponge on top to cover the filling completely. Add a light dusting of icing sugar, decorate with the remaining 3 raspberries and place on a cake stand, then cut into slices to serve.