Lamington Cake With Lemon Curd & Cream

Lemon Curd

1. Combine egg yolks, egg, cornflour, sugar, zest and lemon juice in a large heatproof microwave-safe bowl. Whisk until combined. Add butter and place onto microwave turntable.
2. Follow the manufacturer’s instructions to reduce microwave power to 50%. Cook uncovered for 7-10 minutes, stirring every minute until the mixture is thick enough to coat the back of a wooden spoon. (See notes below.)
3. Cover the curd surface with plastic wrap to prevent a skin from forming. Cool to room temperature. Refrigerate overnight.

Sponges

1. Preheat oven to 180C/160C fan forced. Grease three 20cm round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges.
2. Place eggs in a large bowl of an electric mixer. Using the whisk attachment, beat for 5-6 minutes on high speed or until thick and pale. Add sugar, 1 tbsp at a time, beating between each addition. Beat in vanilla.
3. Sift the flours twice onto a sheet of baking paper then sift again over egg mixture. Add 1 Tbsp of boiling water. Gently fold to combine. Do not stir or beat. Divide evenly among prepared pans.
4. Bake for 20-22 minutes, or until golden brown and sponge slightly shrinks away from the pan sides. Cool in pan for 15 minutes. Turn out onto a wire rack covered with baking paper. Allow to cool.

How to Coat Lamingtons

1. Sift icing sugar into a large wide bowl. Add milk and whisk until smooth.
2. Spread coconut onto a flat tray. Roll sides of two sponges in icing then roll in coconut until well coated.
3. Use a spoon to spread some of the icing around top edge of the sponges and sprinkle with coconut. Allow to set.
4. Repeat to coat the sides of the last remaining sponge. Spread the base of the sponge lightly with icing and sprinkle liberally with coconut. Set this sponge aside for the top. 

To Assemble

1. Whip thickened cream until soft peaks form. Add crème fraiche and beat until firm peaks hold.
2. Place one sponge on a cake stand with the coconut edge facing up. Spread with half of the cream. Whisk lemon curd until smooth. Spoon over ⅓ cup.
3. Repeat with another layer of sponge, cream and curd. Reserve the remaining curd for another use or place in a jug to serve separately. Place the remaining coconut-covered sponge on top. Serve.