Cake & Cookie Recipes > Citrus Sponge Cake

How to make citrus sponge cake:
A sponge cake with a cheese cake twist to it. The unusual filling of this lemon sandwich sponge is cream cheese with tangy lemon curd.


1 1/2 cups cake flour
1 level teaspoon baking powder
3/4 cup caster/superfine sugar
3/4 cup butter
3 eggs, large
1 lemon
4 level tablespoons lemon curd
a little superfine sugar to sprinkle on top
4 tablespoons cream cheese
(see measure conversions for more information)


- Grease and line the base of two 18cm (7in) sandwich tins.
- Sieve the flour and baking powder into a large bowl.
- Add the superfine sugar, butter, eggs, grated lemon rind and 1 teaspoon of lemon juice.
- Beat using an electric hand whisk until thoroughly combined.
- Divide the mixture between the two tins and level the surface with a knife.
- Bake in a preheated oven at 170 degrees centigrade (see temperature conversions) for 30 - 35 minutes or until the cakes are well risen, firm to touch and beginning to shrink away from the sides of the tins.
- Cool slightly in the tins before turning out on a wire rack to cool.
- Beat together the lemon curd and cream cheese and use to sandwich the cakes together.
- Sprinkle top of the cake with superfine sugar.