Zesty Layer Cake

This very delicious sponge cake has a pleasant lemon flavour. It may be served plain for tea or as a dessert with plenty of whipped cream.

7-

4 oz. plus

2 teaspoons butter

8 oz. plus

1 teaspoon Hour

A sponge cake with a tangy flavour of lemon, Zesty Layer Cake may be served for tea or as a dessert.

8 oz. castor sugar

2 egg yolks

1 teaspoon baking powder

2 teaspoon salt

4 fl. oz. milk

3 tablespoons lemon juice

3 egg whites, stiffly beaten

3 tablespoons cornflour

3 fl. oz. water

6 oz. sugar

3 tablespoons lemon juice

1 teaspoon grated lemon rind

1 teaspoon grated orange rind

1 tablespoon unsalted butter

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

With

1 teaspoon of the butter, grease a

7-inch cake tin. Line the tin with a circle of greaseproof or waxed paper and grease with the remaining teaspoon of butter. Sprinkle the teaspoon of flour into the tin and tip and rotate until the tin is well coated, discarding any excess. Set aside.

In a large mixing bowl, cream the remaining butter with a wooden spoon until it is pale and fluffy. Gradually beat in the sugar, stirring until the mixture is smooth. Add the egg yolks, beating until the mixture is well blended. Set aside.

Sift the remaining flour, baking powder and salt into a large bowl. Gradually pour the flour mixture on to the butter mix-ture, beating constantly. Pour in the milk and lemon juice, beating constantly until the mixture is thick and smooth.

Using a metal spoon, carefully fold in the egg whites.

Spoon the batter into the prepared cake tin and place it in the centre of the oven. Bake the cake for 60 to 70 minutes or until the surface springs back when gently pressed with a fingertip. Remove the tin from the oven and turn the cake out on to a wire rack. Remove and discard the greaseproof or waxed paper and leave the cake to cool completely.

Meanwhile, prepare the filling. In the top of a double boiler, combine the corn-flour , water, sugar, lemon juice, lemon and orange rinds. Place the top over the bottom part of the boiler, half-filled with boiling water. Set the boiler over moderate heat and cook, stirring occasionally, for 10 to 15 minutes or until the mixture thickens. Remove the boiler from the heat and remove the top part. Leave the mixture to cool slightly. Stir in the butter and allow the mixture to cool completely.

Cut the sponge cake in half lengthways and spread the filling over the bottom half of the cake. Place the other half on top and serve at once.

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