Based on a classic Victoria Sponge Cake this recipe is given a lemony twist which has a refreshing zing for a summer’s day tea.
For the sponge cake:
4 eggs
200g self raising flour
200g unsalted butter
200g caster sugar
1 tsp baking powder
2 tbsp milk
zest of 1 lemon
For the filling and icing:
1 lemon
small punnet raspberries
16 tbsp icing sugar
25g unsalted butter
1 tbsp boiling water
Method:
Heat the oven to 180 / Gas 4. Grease and line the base of two round 20cm cake tins with parchment paper.
Using an electric mixer cream the sugar and the butter together. Zest the lemon and finely chop the zest and add to the butter mix.
Sieve the flour and baking powder together. Gradually add the flour and the eggs to the butter mix alternating between both. Mix in the milk and divide the mixture between the two tins.
Bake for 20 minutes. Test by gently pressing the cake – if it bounces back it is done. Remove from the tins and cool on a wire tray.
To make the filling:
For a smooth icing use an electric mixer. Zest and then juice the lemon (reserve the zest for decorating the top). Sieve the icing sugar into a bowl and add the lemon juice, the butter and 1 tbsp of boiling water and mix well with an electric mixer. If the icing is too watery add more sugar or if too thick add more water or lemon juice. Sandwich the cake together with a layer of icing and a scattering of raspberries. Decorate the top with the icing, raspberries and the lemon zest.
Alternatively, if you are not in the humour for baking but are in need of a sweet fix, get your hands a box of these Gu-ey chocolate rolls (available at SuperValu). Divine with a coffee and rich enough that you can stop after 2!
Til next time, Sheila.