Lemon Curd Layer Cake
yields 12 servings

Lemon Curd

2 1/3 cups sugar
2 teaspoons Cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup unsalted butter cut into ½ inch pieces

Lemon Sponge Cake

1 ½ cups cake flour
1 ½ cups sugar
2 ½ teaspoons baking powder
3/4 teaspoon salt
4 large egg yolks
1/4 cup vegetable oil
1/4 cup orange juice
1 ½ teaspoon grated lemon peel
8 large egg whites
1/4 cup cream of tartar

Frosting

1 cup confectioners sugar
3 cups heavy whipping cream
1 teaspoon vanilla

Combine the sugar and cornstarch in a heavy saucepan. Gradually, whisk in the fresh lemon juice. Whisk in the eggs and the yolks. Add the butter. Whisk the mixture over a low heat until the butter melts and the curd begins to boil and thicken. Pour the curd into a medium bowl, cover with plastic wrap and refrigerate.

Preheat the oven to 350 degrees. Butter and flour three 9" cake pans, and line the bottoms with parchment paper. Sift the cake flour, ½ cup of the sugar, the baking powder and the salt into a large bowl. Make a well and add the 4 yolks, oil, orange juice, lemon peel and 3/4 cup of the curd(do not stir, yet). In another bowl, and with a mixer at high speed beat the egg whites and the cream of tartar until soft peaks form. Gradually add the remaining 2 cups of sugar and continue beating until stiff, but not dry. With the same beaters return to the egg mixture and beat until smooth. With a large spatula, gently fold the beaten egg whites into the batter. Divide the batter equally among the 3 prepared pans, and bake for 25 minutes or until a knife tests clean. Cool 15 minutes on a wire rack, turn layers onto racks, and peel off the parchment. Cool completely.

In a large mixer whip the heavy whipping cream until peaks start to form. Add the confectioners sugar and the vanilla and continue to whip until of a piping consistency.

Assembly: Spoon 1 cup of the frosting into a pastry bay and chill. Place the bottom layer of the cake on the cake stand. Spread the top of that layer with 1/3 of the curd, then 1 cup of the frosting. Apply the second layer and spread it with 1/3 of the curd and 1 cup of the frosting. Top with the third layer. Frost the entire sides and top of the cake with frosting. Spread the remaining curd on the top of the cake leaving a 1 inch plain border around the edge. Pipe rosettes around the border with the chilled frosting. Garnish each rosette with a lemon slice. Chill the entire cake for at least 6 hours.