Ingredients
For the Sponge
- 175g unsalted butter, at room temperature
- 175g caster sugar
- 175g eggs (roughly 3 large eggs), beaten
- 1 tsp vanilla extract
- 175g self-raising flour
- Pinch of salt
Buttercream
- 150g unsalted butter, softened
- 300g icing sugar, sifted, plus extra for dusting
- 1 tsp vanilla extract
To Fill
- 6-8 tsp lemon curd
Instructions
- Preheat your oven to 180°C/350°F/Gas mark 4
- Cream the butter and caster sugar together until the mixture is pale and light. This is easiest using a free-standing mixer and will take about 3-4 minutes on medium speed.
- Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix again.
- Sift the flour and salt into the bowl and fold in using a large metal spoon or rubber spatula until the mixture is glossy and smooth
- Divide the mixture between the Mini Sandwich Pan (roughly 1 heaped dessertspoon of mixture in each well) and level with a teaspoon.
- Bake on the middle shelf of your preheated oven for about 15 minutes until golden, well risen and a wooden skewer inserted into the middle of the cakes comes out clean.
- Leave the cakes to rest in the tin for 2 minutes and then carefully ease out onto a wire cooling rack until cold.
- To make the buttercream, cream together the butter, icing sugar and vanilla extract until pale and light.
- Cut each of the cakes in half and spread the bottom layer with buttercream. Top with a teaspoon of lemon curd and sandwich with the top cake layer. Lightly dust with icing sugar to serve.