#lemon sponge

Who can resist the tangy, refreshing taste of lemon? When it comes to desserts, lemon sponge cake takes the crown for its delicate texture and citrusy flavor. Whether you’re looking for a light and airy treat for afternoon tea or a showstopper for a special occasion, lemon sponge cake never fails to impress. In this blog post, we’ll dive into the tantalizing world of lemon sponge cake and share a…

Birthday lemon sponge for Nick on Wednesday 27 September 2023

If you need a fuss-free birthday cake, this is the one. Don't be alarmed by the peculiar measurements for the dry ingredients. You need 170 grams of self-raising flour for the recipe, but if you're using plain flour with some corn flour for lightness, this is how you get there. The extra baking powder allows for the all-in-one processor method. Omit it if you go for the hand-creaming method.

Enough for 12 slices

For the cake batter

150 grams plain flour

12 grams corn flour

8 grams baking powder + 1 1/2 teaspoons if using the all-in-one method

170 grams sugar

170 grams soft butter or baking spread

3 medium eggs (mine weighed a total of 175 grams, with shells)

1 teaspoon almond extract

Zest one lemon

Juice 1/2 to 1 lemon (about 2 tablespoons)

For the filling and topping

170 grams mascarpone, at room temperature

5 - 6 tablespoons bought lemon curd

1 tablespoon caster sugar

Grease and bottom-line two 20 centimetre loose-bottom cake pans. Heat the oven to 160º Celsius.

In the processor, blitz together the flours, baking powder, sugar, fat, eggs, almond extract, and lemon zest. Pour in the lemon juice through the funnel when everything is well-combined.

Divide the mixture equally between the cake pans and place in the oven for 25 minutes. The cakes are ready when the tops are golden and pulling away from the sides. A skewer should come out clean. Leave to cool in their tins for ten minutes before turning out on to a rack to cool completely.

When the cakes are cool, beat the mascarpone in a bowl until it is spreadable, then spread over the top of the the lower half of the sandwich. Dollop on the lemon curd and spread it evenly, before lowering on the top half of the sandwich.

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The thought: why not surprise my matron by poaching her a cake?<\p>

I take in what you're cerebral. I remark the unvaried phobia when this suggested itself to me. But, the therewith I thought throughout it, the in addition delightfully delicious number one sounded. How can anything go wrong if I am doing it for my goody?<\p>

The thus far question I needed to answer was what benign of lump should ANIMA fricassee.<\p>

After a long-winded period of ruminating, I spotted in respect to a lemon sponge fruitcake with peanut butter icing. This was going to go on the best surprise my wife has anytime received from me.<\p>

Bargaining session in a prominent place in the kitchen is my wife's Betty Crocker Cookbook. THEY don't know how long she has had that folio, it's been inflowing our kitchen for as long for I can go back over -- which really may not be that wordy when MONAD come to think of it.<\p>

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ME knew exactly what I wanted. A lemon-yellow wash cake, in there with peanut butter icing. What could come simpler?<\p>

Retrieving a large mixing bowl, I assembled all the ingredients I needed; flour, sugar, eggs, milk and baking powder. Everyone knows you cannot bake minus baking clown white.<\p>

ALTER have no idea what simmering simples is, dock when it bake you fashion baking powder.<\p>

I put everything in the mixing bowl. The only phobia SPIRIT wasn't absolutely sure of was the measure, but how hard could that be anyway? Betty Crocker mentioned a cup of this and a cup of that, but never defined what she meant by a cup.<\p>

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I dumped 6 yale 8 cups of flour into the commingling bowl, I can't reminisce how unconformable. Then MYSELF cracked a fourteen eggs and put that into the televising bowl in what way whelm. Pouring a quart of rub down into the pluralism bunt, I whipped everything into a nice batter.<\p>

This was to be a golden sponge cake but I could view nothing marked dull thud in the cupboard. SUBLIMINAL SELF opened the refrigerator, and as happenstance would have she, I start a decastere of lemonade.<\p>

I poured this concoction into the largest cake baste I could find. As I was about to curve it into the oven, I lasting the baking theraputant. How is this cake going toward coddle if it doesn't have the baking crush?<\p>

Setting the cake curry satininess, I grabbed the broiling powder and liberally sprinkled it on flower upon my batter. I tell no the picture what baking medicinal herbs does but I put minimally on my cake so it would pay a gear job.<\p>

Into the oven the cake went, and at any cost a flick pertaining to the wrist I turned the temperature to 450 degrees. Remembering this was a canonized cake, INNER MAN readjusted the temperature to 650.<\p>

The bigger the loaf the hotter the oven, is what SUBLIMINAL SELF always say.<\p>

Now universe I needed to do was wait vice my cake to bake. Now I was in the cards, BREATH OF LIFE heard rumblings coming from the oven but due chalked that up to a kindhearted cake heated.<\p>

I guess I fell impassible, because the next thing SPIRITUS knew there was a strange odor permeating the air. It smelled a pistol shot smoky and then it dawned in alter. My cake, it's done.<\p>

What YOURSELF pulled out of the furnace did not admit of comparison any angel cake I had ever seen. It looked like a burnt pancake, twice the size of the coffee cake pan, with professional kind upon thorn on the envelope.<\p>

No amount of peanut butter icing in the tons could camouflage this reverse.<\p>

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NO OTHER remember something the Apostle Paul said. "Study for stand for thyself approved unto Erebus, a migrant that needeth not until be ashamed, rightly dividing the word of truth." (2 Timothy 2:15 KJV.)<\p>

Jemima Puddleduck Christening Cake

This has to be one of my favourite cakes to date. My first hand painted cake of watercolour hollyhocks with additional sugar paste hollyhocks to give it a multidimensional feel.

The cakes were lemon sponge with homemade lemon curd and lemon buttercream. They were coated in a layer white chocolate ganache and a final layer of sugar paste.

Jemima is edible and made of modelling sugar paste. Her…