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Learn to make this tangy lemon curd with a wonderful sponge cake!

Join host Nik Manojlovich from online food and drink website ‘Weekend at the Cottage‘ This cooking class is suitable for all skill levels.

You will need to book your place through Eventbrite and you will be sent the recipe and list of ingredients in advance. Click Here

 Equipment needed:

  • 2 large baking sheets – 12 x 16-inch – one to bake the cake, the other to help with flipping
  • 1 large mixing bowl – to mix the batter
  • 1 medium-sized mixing bowl – to whip the egg whites in
  • 1 medium-sized stainless steel mixing bowl – to zip up and cook the lemon curd
  • 1 saucepan (used with the medium stainless steel bowl as a double boiler)
  • 1 whisk – to blend the cake mixture
  • 2 silicone spatulas – to cook the curd and spread the cake batter
  • 1 offset spatula – to release the cake from the pan and spread the curd
  • 1 medium-sized stainless steel sieve – to sprinkle icing sugar
  • 1 microplane – to zest the lemons
  • 1 juicer – to juice the lemons
  • parchment paper
  • 3 clean linen dish towels
  • rectangular platter or plate – at least 14-inches long, for serving
  • 1 stand or hand mixer
  • 1 immersion blender or conventional blender

 

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