Romy's Baking and Cake Decorating

  For the Lemon Curd 1 tablespoon lemon zest 1 teaspoon orange zest ¾ cup/150 grams sugar ¾ cup/170 grams unsalted butter   ¾ cup/180 milliliters lemon juice (from 5 or 6 large lemons) ¼ cup/60 milliliters orange juice (from 2 large oranges) 4 large eggs, at room temperature For the Sponge Cake Softened butter, for greasing the pan 4 large eggs, at room temperature ⅔ cup/130 grams sugar ½ teaspoon vanilla extract 1 cup/130 grams all-purpose flour or cake flour 1 teaspoon baking powder Pinch of salt For Frosting 1 cup/240 milliliters heavy cream 2 teaspoons sugar ½ teaspoon vanilla extract Preparation Step 1 Heat oven to 400 degrees. Prepare the lemon curd: Put lemon zest, orange zest, sugar, butter, lemon juice and orange juice in a saucepan over medium heat. Cook until mixture steams, 5 to 6 minutes. Turn heat to low. Step 2 Beat eggs in a small mixing bowl. Slowly whisk in 1 cup of the lemon mixture into eggs to temper them, then add everything to the saucepan...