Lemon Berry Shortcake

Method

For the sponge

1. Cut three 15 cm-diameter baking-paper circles. Grease the bottom only of three 15 cm cake tins with oil or baking spray. Line tins with the baking paper.
2. Preheat the oven to 150°C.
3. Sift cake flour (or low-protein flour), cornflour, and baking powder into a bowl. Set aside.
4. Place eggs, salt, and white caster sugar into a large stainless-steel mixing bowl or stand mixer bowl. Whip with an electric handheld mixer or stand mixer on high speed for 11 minutes (if you are using a handheld mixer, beat for 1–2 minutes longer). The mixture should be pale in colour and thick.
5. Using a silicone spatula, gently fold in the melted butter and the dry ingredients from step 3. Be careful not to overfold. Stop folding as soon as all traces of the dry ingredients have been incorporated into the batter.
6. Pour the batter into the prepared cake tins evenly and bake for 20–22 minutes or until a skewer comes out clean.
7. Cool the sponges in the tins for 5 minutes. Use an offset spatula to run around the edges of the cakes to loosen them from the sides of the tin. Flip them over on to the cooling rack and immediately remove the baking paper from the cake.
8. Let the sponges cool completely.

For the curd

1. Grate the lemon zest into a bowl (set aside to use in the cream layer, below).
2. Add lemon juice, eggs, caster sugar, and salt into a small pot or saucepan. Whisk gently to mix all the ingredients.
3. Warm over a low heat – keep whisking to avoid scrambling the eggs. Once the mixture has thickened slightly, add butter.
4. When the butter has melted, keep whisking for another minute. The curd should be thick enough to coat the back of a spoon. Remove from heat and strain through a sieve into a bowl.
5. Chill in the refrigerator for 15 minutes.

For the cream

1. Immediately before assembling the cake (not before), place whipping cream, lemon zest, icing sugar, and vanilla bean paste (if using) into a large stainless-steel mixing bowl or stand mixer bowl.
2. Whip with an electric handheld mixer or stand mixer on medium speed until stiff peaks form. Be careful not to over-whip or the mixture will curdle.

For assembly & decoration

1. Wash your berries and pat dry using a paper towel.
2. Place a dollop of the cream on a cake board or plate and place a layer of sponge cake on top (the cream will help to keep it in place). Using a pastry brush, gently brush the cake layer with milk. Be generous – you want the sponge to be lightly soaked.
3. Add a generous amount of whipped cream on the sponge. Using an offset spatula, spread the cream into an even layer. Then add one-third of the lemon curd and spread out evenly before arranging some berries on top. Gently push the berries into the whipped cream and lemon curd. Place your second layer of sponge on top of the filling.
4. Repeat step 3 on the second layer of sponge cake.
5. Position the third – and final – layer of sponge before brushing it with milk.
6. Using an offset spatula, frost the sides and the top of the cake. Smooth out the top and sides using a metal or acrylic cake scraper. The finish can be smooth (a cake turntable or lazy Susan will be helpful here) or rustic and textured. Both look beautiful.
7. Add the last of the lemon curd to the top outer layer of frosting. To finish off the decorations, add pressed flowers or petals. For an elegant touch, add a few pieces of edible gold flakes.
8. Chill the cake in the refrigerator for at least 1 hour before serving.

Store any remaining cake in an airtight container and eat within 2 days.

This recipe was originally published in the article Petal Power in Issue 47 – In Pursuit of Happiness.