Australian Table
Ingredients
Method
1.To make lime curd, place eggs and caster sugar in a heavy-based saucepan and whisk until well combined. Add rind, juice and butter and whisk on medium heat, until butter melts. Reduce heat to low and continue to whisk, without boiling, until mixture thickens.
2.Use a spatula to transfer filling into a bowl. Cool. Cover and chill for 1-2 hours to thicken, until it holds its shape and is a spreading consistency. If making ahead, pour into a sterilised jar and refrigerate until ready to use.
3.Preheat oven to 180°C (160°C fan-forced). Grease and line base and sides of two 20cm sandwich pans.
4.Meanwhile, make sponge. Using an electric mixer, beat egg whites until firm peaks form. Add sugar, 1 tablespoon at a time, beating constantly, until thick and glossy. Fold through yolks, flour and water.
5.Divide mixture between prepared pans and bake for 20-25 minutes, until cake springs back when touched. Remove from pans and cool on a wire rack lined with a tea towel. Sandwich cakes with lime curd and dust with icing sugar.
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