Lemon curd
This is a delectable filling for sponge cakes and Swiss rolls.You can make it while the cake is baking. Add a crushed meringue to finished curd for a crunchy lemon meringue filling.
To fill a 20cm cake or Swiss roll
Ingredients
Finely grated zest and juice of large unwaxed lemon
75g caster sugar
50g unsalted butter
2 eggs, well beaten
Have ready a pan of barely simmering water. Put all the ingredients, except eggs, into a heatproof bowl that will sit snugly on the pan without touching the water. Place bowl over water and, stirring once or twice, leave until butter has just melted. Briskly whisk in eggs using a balloon whisk, until combined into buttery lemon mixture. Scrape sides down and whisk occasionally until mixture is glossy and thickened. Either cool in the bowl and use immediately to fill a cooled cake or pour into a couple of small clean jam jars, seal with a metal lid and store in fridge; use within two weeks
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Meringutan
This is my name for a delightful filling that can be whipped up in an instant.
Blend a crushed meringue into 150ml lightly whipped double cream for enough to layer two 20cm sponges. Double the quantities for a three-layer cake.
Caramel cream
A glorious confection to squeeze between layers or ooze over cakes.
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Place a tin of condensed milk on a folded tea-towel in a deep stainless-steel saucepan. Cover completely with warm water. Bring gently to simmering point and keep it at a low simmer for 1½-2 hours — the longer it is cooked, the thicker and darker the caramel will be. Make sure that you keep the pan topped up with hot water. Remove from heat and leave the tin in saucepan until it is cold before opening. It’s worth preparing several at a time. Once cooked, the unopened tins will keep for up to a year, but remember to mark the cans.
Recipe taken from Cakes — River Cottage Handbook No 8 by Pam Corbin with introduction by Hugh Fearnley-Whittingstall, published by Bloomsbury on Monday, March 14 at £14.99. It is available for £13.49 at timesbooks.co.uk
Text © Pam Corbin 2011