Method

• 1.
  Preheat the oven to 200°C/180°C fan-forced. Grease and flour a 32cm x 22cm, 5cm-deep baking dish.
• 2.
  In a large bowl, whisk the flour, baking powder and salt. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg yolks with ¾ cup (165g) sugar for 3-4 minutes until pale and tripled in volume. Add the milk, lemon zest and vanilla and whisk until smooth. Gently fold the egg yolk mixture into the flour mixture until combined.
• 3.
  Using a clean bowl and whisk attachment, whisk the egg whites until frothy. Add remaining ¼ cup (55g) sugar and whisk until stiff peaks form. Gently fold one-third of the egg white mixture into the batter to loosen the mixture. Gently fold through the remaining egg white mixture in 2 more batches, being careful not to deflate them. Pour the batter into the prepared baking dish and level the top with a spatula. Bake for 25-30 minutes, until a skewer inserted into the centre comes out clean.
• 4.
  Meanwhile, make the milk mixture. Whisk all ingredients in a jug until well combined.
• 5.
  As soon as the cake comes out of the oven, use a fork to poke holes all over the surface. Slowly pour the milk mixture over the entire surface of the hot cake, allowing it to soak in. Refrigerate for at least 2 hours, or overnight, to let the flavours meld.
• 6.
  For the topping, in the bowl of a stand mixer fitted with the whisk attachment, whisk the cream, icing sugar and vanilla until soft peaks form.
• 7.
  Spread the whipped cream over the cake. Dollop over the lemon curd and swirl through the cream using a small spatula. Serve.