Select your favorite filling for this straightforward, completely fluffy sponge cake – we've opted for lemon curd and whipped cream, however you could possibly have jam. Good for afternoon tea.
- Preparation and cooking time
- Prep:15 minutes
- Cook dinner:30 minutes
- Straightforward
- Serves 8 – 10
- Freezable
- Vegetarian
Commercial(window.adq = window.adq || []).push((api) => api.addSlot({“key”:”inline”,”index”:”1″,”searchTerm”:null,”fullSearchTerm”:null}));AlternativesComplete the dish
Elements
- 225g softened butter
- 225g golden caster sugar
- 4 massive eggs
- ½ lemon, zested
- 1 tsp vanilla extract
- 225g self-raising flour
- splash of milk
- Non-compulsory fillings of lemon curd, jam, calmly whipped cream
- icing sugar for dusting
(window.adq = window.adq || []).push((api) => api.addSlot({“key”:”below-ingredients”,”index”:1,”searchTerm”:null,”fullSearchTerm”:null}));
Technique
- STEP 1
Warmth oven to 180C/160C fan/gasoline 4, butter and line the bottom of two 20cm spring-form cake tins with baking parchment.
- STEP 2
Utilizing an electrical whisk beat the butter and sugar collectively till pale and fluffy. Crack the eggs in separately and whisk effectively, scraping down the perimeters of the bowl after every addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk till simply mixed then divide the combination between the 2 tins.
- STEP 3
Bake within the centre of the oven for 25-30 minutes till a skewer inserted into the center of every cake comes out clear. After 10 minutes take away the desserts from their tins and depart to chill utterly on a wire rack. Fill how you want. My private favorite is an efficient dollop of lemon curd and a few recent cream, then mud the highest with icing sugar. Will maintain for 3 days.