Let us eat cake 3


When life gives you lemons…bake the perfect sponge cake and A perfect sweet citrussy creation. Chef Suné Niemand shares her easy sponge recipe as well as fabulous fillings with Courant readers.

Sponge cake

Bake at 170° (Makes 2x 20cm cakes)
Preparation of cake tins: coat the cake tins with a light film of fat and line them with parchment circles.

300g cake flour (250g cake flour and 50g cacao for chocolate cake)
300g sugar (add to mixture in three parts)
5 eggs
250ml  hot water
125ml sunflower oil


  1. Beat the eggs and slowly add the sugar – beat until pale and fluffy (ribbon stage – sabayon).
  2. Sift the dry ingredients (sift three times) – lightly fold in the sabayon mixture.
  3. Mix the water and oil – pour onto the sabayon mixture while folding in. Use a whisk to fold batter, not a spoon.
  4. Pour into prepared baking tins or a prepared Swiss roll pan. Bake at 170°C for 25 minutes.

Tips from the Chef:

Orange flavoured sponge cake: replace 100ml of the hot water with orange juice and the vanilla essence with grated orange rind of one orange (can do the same for a lemon flavour).
Coffee flavoured chocolate cake: make a strong coffee with the 250ml hot water and use for the coffee flavoured cake.

Filling for sponge cake
Lemon curd
Can make ½ a recipe

300g butter
275g sugar
280ml lemon juice, fresh
12-15 egg yolks


  1. In a pot melt the butter, sugar and lemon juice together. Stir to dissolve the sugar and bring to the boil. Boil for 5 minutes.
  2. Temper the egg yolks with the warm lemon syrup. Return mixture to the pot and bring to the boil again for 5 minutes. Pass mixture through a sieve, surface cover with cling wrap and leave to cool.

Lemon curd mousse

15g gelatine
60ml water
200ml cream, stiff peaks
340g lemon curd, room temperature


  1. Make a gelatine sponge with water – leave to stand for 10 minutes.
  2. Melt the gelatine and fold into the lemon curd.
  3. Fold the cream into the above mixture by using the 1/3:2/3 method.