This sundae can be assembled at a pinch completely from shop-bought ingredients. Be generous with the limoncello – the more it gets absorbed by the sponge, the better the result. If you have time, spread the sponge pieces over a tray and drizzle them with the limoncello an hour before assembling the sundaes.
Ingredients
Lemon curd
Sponge cake
Method
Main
1.For lemon curd, lightly whisk eggs, yolks, lemon juice and sugar in a saucepan over low heat to combine, then stir continuously until mixture thickly coats the back of a spoon (8-10 minutes). Remove from heat, add butter a piece at a time, stirring well between each addition, until melted and combined. Transfer to a container, cover closely with plastic wrap and refrigerate to chill. Lemon curd will keep refrigerated for 3 days.
2.For sponge cake, preheat oven to 180C. Whisk eggs, sugar and vanilla in an electric mixer until thick, pale and doubled in volume (6-8 minutes). Sift one-third of flour over, fold to combine, then sift remaining flour over, fold to combine, add melted butter and lemon rind and fold in gently to combine. Pour into a 20cm-diameter springform tin that’s been buttered, lined with baking paper and floured and bake until golden and centre springs back when lightly pressed (15-20 minutes). Stand to cool (20 minutes), then turn onto a wire rack to cool completely. Cake will keep stored in an airtight container for 2 days.
3.Cut sponge into pieces, coarsely crumble into serving dishes and drizzle with limoncello. Top with blueberries, a spoon of lemon curd and scoops of vanilla ice-cream and serve immediately.
This recipe is from the February 2013 issue of .
Notes
