Preheat the oven to 180C/350F/Gas Mark 4.
Grease 2 x 20cm/8inch sandwich tins and line the bottom of the tins with a round of baking paper.
In a large mixing bowl, beat the eggs with the sugar until creamy and fluffy.
In a small bowl, combine the flour and baking powder.
Sieve the flour in the egg mixture, gently folding the flour into the egg mixture.
Transfer evenly to the two prepared sandwich tins.
Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool.
In a bowl, combine the curd with the cream to create swirls of curd in the cream.
Spread some of the marmalade on the both sponges.
Layer the first cake with the whipped lemon cream.
Add the second cake with the jam side facing the whipped cream.
Dust with some icing sugar.
Enjoy during the day!
