Description
A festive and bright layer cake featuring homemade clementine curd, light sponge, and a sparkling whipped cream filling.
Ingredients
- 225g unsalted butter, softened (plus extra for curd)
- 4 clementines, zested
- 4 large eggs (for cake)
- 225g caster sugar
- 1 tsp vanilla extract
- 225g self-raising flour
- 2 clementines, zested (for curd)
- 1 lemon, zested
- 100g caster sugar (for curd)
- 2 large eggs (for curd)
- 50ml fresh clementine juice
- 100g unsalted butter, softened (for curd)
- 600ml double cream
- 2 tbsp icing sugar
- 50ml sparkling white grape juice
- 1 tsp vanilla extract (for cream)
Instructions
- Begin by making the citrus curd, as it needs time to set properly. Place the zest of the clementines and lemon, sugar, eggs, and clementine juice into a saucepan over low heat. Stir continuously with a wooden spoon until the mixture thickens enough to coat the back of the spoon, ensuring you do not let it boil or scramble. Pour this mixture into a small bowl, add the softened butter, and stir until it melts completely into the curd before transferring it to a sterilized jar to chill in the fridge.
- Preheat your oven to 180°C (160°C fan/gas 4) to ensure it is at the right temperature when the batter is ready. Grease two deep 20cm springform cake tins with butter and line the bases with parchment paper. This preparation ensures your Clementine cake layers will release easily from the pans without sticking or breaking.
- To create the sponge layers, place the softened butter, caster sugar, and clementine zest into a large mixing bowl. Beat these ingredients together using electric beaters for about five minutes until the mixture looks very pale, light, and fluffy. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated, then mix in the vanilla extract briefly.
- Gently fold in the self-raising flour and a pinch of salt using a spatula until a smooth batter forms, taking care not to overmix. Divide the batter equally between the prepared tins, smoothing the tops, and bake for 25 to 30 minutes until the cakes spring back when lightly touched. Allow them to cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
- Prepare the whipped cream by whisking the double cream, icing sugar, sparkling white grape juice, and vanilla extract until the mixture holds soft peaks. Carefully slice each cooled cake horizontally with a serrated knife to create four thin layers in total. Place the first layer on a serving plate, spread with a quarter of the cream, then top with a third of the curd, repeating this process until the final cake layer is placed on top. Finish by spreading the remaining cream over the top and grating a little extra zest for decoration.
Notes
Ensure the curd is fully chilled before assembly to prevent the cake layers from sliding. This recipe substitutes traditional champagne with sparkling white grape juice for a non-alcoholic version.
- Prep Time: 25 min
- Cooling Time: 1 hr
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 685
- Sugar: 31g
- Sodium: 0.4g
- Fat: 52g
- Saturated Fat: 31g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg
Keywords: clementine cake, citrus dessert, homemade fruit curd, winter baking, layer cake recipe