No, I didn’t stutter. I really did bake a cake, decide that it wasn’t ‘desserty’ enough and stuffed it with a layer of cheesecake. Sometimes I do not know when to stop! I made a classic Victoria sponge for this because I had some lovely local free-range eggs and it’s always the thing that I want to make when I have really good eggs. You can either make a lemon version like I have here, with lemon zest in the sponge and lemon curd in the filling or you can use a touch of vanilla in the sponge and jam or fruit preserves in the filling. Just choose your berries for the top to compliment whatever filling you’ve opted for.
the weight of the eggs (inc shells) in butter, sugar and self-raising flour
1 tsp baking powder
pinch of salt
zest of 1 lemon/1 tsp vanilla extract
splash of milk
100g full fat cream cheese
50g white chocolate
50ml double cream
2 tbsp lemon curd/jam
berries and icing sugar to decorate
Grease and line two sandwich cake tins and preheat your oven to 180°c.
Cream together the butter, salt and sugar together with the lemon zest or the vanilla, whichever you are using. Add the eggs, one at a time, following each one with a spoonful of flour to prevent the mixture from curdling.
Sift together the flour and baking powder (you can do this a couple of times if you want to ensure a rise in your cake) before briefly beating into the egg mixture. Stir in a splash of milk to loosen the mixture and divide the batter evenly between two prepared tins. Bake for 20-25 minutes until well risen, golden and fluffy. Try to resist the temptation to open the oven door to check on them or they’ll sink. Leave to cool for a few minutes before removing from the tins and leaving on a wire rack.
To make the filling melt the white chocolate, either in a double boiler or by using short bursts in the microwave. Set aside to cool. Beat the cream cheese to soften it and then add the cooled chocolate, stirring well to combine. Softly whip the cream in a separate bowl and before folding this into the cheese/chocolate mixture.
Place one of the cooled sponges onto a serving plate and spread on the lemon curd/jam (whichever you are using). Pipe or dollop on the cheesecake filling and then add the second sponge. Chill the cake for an hour to allow the cheesecake layer to firm up. Finish the cake with either a simple icing made from icing sugar and lemon juice or just a dusting of icing sugar and then pile some lovely fresh berries on the top.