Lemon Sponge Dessert

Preparation info
  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in
Lisa Clark Everyday

By Lisa Clark

Published 2018

  • About

This is one of those quick, easy and delicious recipes that has become ‘my thing’ to make and, when granadillas are in season, the only effort I make is to use fresh fruit and not the pulp from the tin, which is perfectly fine to use too! Serve with tea or as a delicious dessert.


  • 1 Basic Sponge Cake, baked in two 18 cm cake tins
  • 80 ml store-bought lemon curd
  • 125


  1. Sandwich the two sponge layers generously with the lemon curd.
  2. Whip the cream until stiff-peak stage – be careful not to overbeat. Top the cake with the whipped cream.
  3. Mix the icing sugar with the granadilla pulp and drizzle carefully over the whipped cream topping. Serve right away.