Lemon and flora layer cake

INGREDIENTS

FOR THE SPONGE CAKE

75 g

cornflour

75 g

plain flour

75 g

self-raising flour

x 60g eggs, at room temperature

225 g

caster sugar

FOR THE LEMON CHEESECAKE FILLING

500 g

cream cheese, softened

100 g

unsalted butter, softened

200 g

freshly whipped cream

200 g

icing sugar, sifted

300 g

Anathoth Farm Lemon Curd, plus extra to serve

TO DECORATE

Food grade flowers