This brilliant white cake makes a wonderful celebration cake – to make it look really festive, top with crystallized primroses or fresh flowers such as violets. Make a day ahead to allow the frosting to set.
Preheat the oven to 140°C, 275°F, Gas Mark 1. Line the base of 2 ungreased
Sift the flour and cornflour together several times to make them extra fine. Sift the vanilla sugar and add
Pour the mixture into the tins and bake on the lowest shelf of the oven for about 1¼ hours until well risen and the cakes spring back when lightly pressed in the centre.
Meanwhile, prepare the lemon curd filling. Put the egg yolks into the top of a heatproof bowl set over a pan of simmering water. Stir in the sugar, lemon rind and lemon juice then cook over simmering water, stirring, until the mixture is thick enough to coat the back of a wood en spoon. Leave until cold.
Leave the baked cakes in their tins until cool, then loosen the sides with a palette knife. Turn out and peel off the paper, then place base-side down on a wire rack to cool completely.
Put 1 cake on to a large serving plate. Mix the blueberries into the cooled lemon curd mixture and then spread on to the cake. Top with the other cake.
To make the icing, beat the egg white until stiff, add
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