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Lemon Sponge Dessert
- Serves
8
- Difficulty
Easy
- Ready in
15 min
By Lisa Clark
Published 2018
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.
Ingredients
1 80 ml 125
Method
- Sandwich the two sponge layers generously with the lemon curd.
- Whip the cream until stiff-peak stage – be careful not to overbeat. Top the cake with the whipped cream.
- Mix the icing sugar with the granadilla pulp and drizzle carefully over the whipped cream topping. Serve right away.
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