Lemon Cream Sponge
Over a year ago
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Ingredients
- 8 oz caster sugar
- 8 oz self raising flour
- 2 tsp baking powder
- 8 oz Flora margerine
- 4 large Free Range Eggs
- 1 zest of lemon
- ¼ pt double cream
- ½ jar Sainsbury's best Lemon Curd
Accompaniment
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Description
Truly scrumptious!
Method
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1
Put oven onto 180
Grease and line two 8” cake tins
Put sugar, flour, baking powder, spread, eggs and lemon zest into mixer and blend until smooth
Separate equally into the two cake tins – giving each tin a bit of a knock to level the mixture out
Bake for 30-35mins – or until golden brown and springy to the touch
Leave for 10 minutes to cool a little
Turn out of tins, take the greaseproof paper off and leave sponges on a wire rack to cool completely
Whisk double cream until stiff and gradually add the lemon curd, until well combined
Spread onto lower layer and add the top layer. If any of the lemon cream left you could spread it on the top too.
TIP: You could also spread some lemon glace icing on the top if you like – this is just lemon juice and icing sugar – always add the juice to the sugar, as you need a lot of sugar to get the right consistency and not so much juice!
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