Lemon Sponge Cake
Lemon Sponge Cake
Servings: 8
Instructions
- Leave Butter in Room Temperature before whisking. If in a hurry, microwave for 30 seconds
- Whisk 225g butter and 225g of Caster Sugar till it is creamy and white
- Add 4 eggs one at time
- Add 1 tsp of Vanilla paste or Vanilla essence
- Add 225g of Self Raising Flour, 1 tsp of Baking Powder, Lemon Rind to the mixture and whisk. Do not Whisk for too long
- Butter 8 inch sandwich tins (2 tins)
- Divide the mixture equally and spread it evenly in the tins
- Bake for about 25 mins on 180 degrees
- Remove and leave for a couple of minutes to cool before removing the cake from the tin
- Mix Lemon Juice (from 2 Lemons) with about 4 tbsp of Caster Or Icing Sugar
- Prick the Cake with a fork and pour the lemon mix on the warm cake
Notes
For Chocolate cake, add Cocoa powderÂ