Sponge Cake with Lemon Curd

Here is a one bowl sponge cake recipe, which can be prepared in just a few minutes. No special equipment required, a bowl, a whisk and a non-stick cake pan will work wonder to create a fantastic desert.

INGREDIENTS

2 Large eggs at room temperature
125 Gr. sugar
! teaspoon vanilla extract or 1 vanilla sugar packet (small envelop)
125 Gr. Greek-style yogurt
62 Gr. vegetable oil
200 Gr. all purpose flour
12 Gr. Baking powder


PREPARATION

Preheat your oven at 170 Degrees Celsius
Pour the two eggs in a medium-size bowl and using a whisk, mix the sugar with the vanilla extract or if you have a vanilla sugar envelop, it will also work very well.
Add the yogurt and the vegetable oil and continue mixing. Pour the flour and baking powder using a sieve and continue mixing until you have a smooth batter. That’s it !
Pour in your cake mold, if you are using a non-stick pan or a rubber one, otherwise, butter and flour a regular round pan (7-8 inches) and bake for 20-25 minutes, until a toothpick inserted, comes our clean.
Let it cool completely and decorate the top with a lemon curd, french vanilla custard or a chocolate ganache.


LEMON CURD RECIPE

INGREDIENTS
1 egg + 2 egg yolks
134g (2/3 cup) sugar
1 tbsp. lemon zest – 1 lemon
59ml lemon juice (juice of 1 large lemon)
1g (1/8 tsp.) salt
86g (6 tbsp.) butter

PREPARATION
Over a small-medium size saucepan, grate the lemon with a microplane and then pour the sugar. Mix the lemon zest with the sugar with the tip of your fingers. The sugar will absorb the oils and its generous flavour. Add the whole egg, the two egg yolks and salt. Using a whisk, mix all the ingredients for a few minutes, until you get a creamy, yet grainy cream-like texture. Place the sauce pan on a low heat and pour in the lemon juice and the butter. Start mixing with a whisk to ensure nothing sticks to the bottom of the pan. Bring the mixture to a boil and continue mixing constantly, until the liquid starts to thicken. Just like crème patissière, the mixture will start to thicken. Cook for about 3-4 minutes and wait for the bubbles to appear. To test if the curd is ready, use a spatula and dip it in the sauce, using your finger, run a line in the middle of the paddle. If the mixture does not move, then your curd is ready.
Take it off the heat and cover the sauce with cling film. Leave it a room temperature to cool and place it in the fridge for about 2 hours, until ready to serve.
Lemon curd freezes well and can be kept in the freezer for two months.
To get a thicker sauce, simply cut the lemon juice in half, giving you a lighter, velvety an elegant sauce. For those who would try this recipe for the first time, you may want to use a double boiler with the same results. Simply put a small saucepan filled halfway with water and bring to a gentle boil. Place your liquid mixture and using a whisk, mix constantly until the mixture thickens. It may take 10-12 minutes, but the mixture will thicken enough to pipe or decorate a cake.