Lemon Curd filled sponge cubes

It is my boss's wedding is in two weeks time and I volunteered to bake a cake for him. Well two cakes as the the team is quite big. I made the Ultimate Chocolate Cake and a Lemon Curd cake. I decided to try my new cake mould: the cube one. I made 25 cubes (well only 23 on the picture as my husband couldn't resist it any more) which were all the same size and consistency and more importantly: delicious. For the sponge I used the one published on the Zila Cake Mould's website and the lemon curd is still the Kabi's Kitchen version.

Lemon Curd filled Sponge Cubes

For the sponge

6 eggs

140 g sugar

210g plain flour

45g melted butter

1/2 lemon zest

1 vanilla pod

For the lemon curd

2 eggs

2 egg yolk

80g sugar

3 lemons
70g butter

1 tsp honey

To decorate

100 ml double cream

1/2 lemon

Preheat the oven to 160C. 

Whip the egg whites to medium peaks and add the sugar. Mix in the melted (but room temperature) butter, vanilla seeds, lemon zest and the egg yolks. Fold in carefully the plain flour and pour the mixture to the cake mould (that you previously prayed with a vegetable fat based releasing agent).

Tap the mould on a tray to the kitchen surface so the liquid can spread equally in the mould and you will have nice smooth sponge without holes in it.

Bake it for 20-30 minutes or until it is golden brown. 

While it is still warm sprinkle some sugar on top and turn it up side down to another sheet. Remove the silicon top and the square inox frame and leave it to cool.

For the lemon custard whisk the eggs and yolks in a heatproof bowl with sugar, lemon zest and juice. Set the bowl over simmering water and add the butter and honey. Stir continuously. It takes roughly 12-15 minutes to thicken. It should reach the consistency of custard. Turn of the heat and leave it to cool.

Fill each cavities with lemon curd and decorate with a small portion of whipped cream and a small slice of lemon.