LEMON AND ELDERLOWERD VICTORIA SPONGE CAKE
This all-in-one cake mixture works extremely well, resulting in a beautifully textured cake. The subtle lemon favour combines well with good old-fashioned lemon curd. The addition of the baking powder ensures that the cake rises and is light in texture when mixed with the self raising flour.
Method:
Preheat the oven to gas mark 4, 340F, 170C. Grease a 20cm (8 inch) sponge tin and line with greaseproof paper.
Put butter, sugar, sieved flour, baking powder, eggs and half the lemon rind into a large bowl.
Mix together well, either by hand or using an electric mixer, until smooth and creamy. If the mixture appears a little stiff add 1 dsp water before transferring the mixture to the cake tin.
Bake for 35-40 minutes or until golden and firm to the touch. Turn out onto a cooling tray.
Mix together the remainder of the lemon juice, rind, Demerara sugar and elderflower cordial. Pour over the top of the warmed cake and flash below a hot grill for 1 minute.
Serve cut into wedges.
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