Ingredients: Lemon cake 100g Blue Jacket cake flour 1 tsp baking powder 2 large eggs 70g fine sugar 100g butter 1 Tbsp lemon juice
Lemon Curd 80g sugar 100g whole egg 80g lemon juice 1 lemon zest 10g corn starch 2.5g gelatin powder bloom in 1.5 Tbsp water (microwave till melts after 10mins) 70g unsalted butter
Method: 1.
Cake: Whisk butter & sugar till light in colour. Whisk in eggs
& lemon juice till combined. Stir in flour & baking powder till
combined. Pipe batter in mould. Bake in preheated oven @ 170C for 15mins 2.
Curd: Whisk eggs, sugar, zest, cornstarch & lemon juice in a pot
till combined. Cook curd till thicken on stove over small fire. Add in
gelatin & whisk till combined. Set aside to cool down slightly till
warm & whisk in butter. Strain lemon curd. Cling wrap & fridge
for 2hrs before use
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