This recipe first appeared in Woman’s Day.
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Ingredients
Lemon cream cheese
Method
1.Preheat oven to moderate, 180°C. Grease and line a 20 x 30cm lamington pan.
2.In a large bowl, using an electric mixer, beat eggs until frothy. Gradually add caster sugar, beating until mix is thick and pale, and holds its shape – about 10 minutes. In a jug, combine boiling water and butter. Sift self-raising flour and cornflour together into a bowl.
3.Lightly fold flour mix into egg mixture, followed by water mix. Pour into pan. Bake for 20-25 minutes until sponge springs back when touched lightly. Loosen edges with a butter knife. Turn onto a wire rack to cool completely.
4.Lemon cream cheese: In a bowl, beat softened cream cheese and caster sugar together until smooth. Beat in thickened cream until thick. Fold grated lemon zest through. Spread over sponge.
5.Top with lemon curd, swirling. Sprinkle with crushed mini meringues and blueberries. Sprinkle with micro mint leaves and extra lemon zest to serve.
Note
- Fold flour in lightly to avoid pushing out air.
