TIME TO CELEBRATE! This weekend it was mum's birthday; when it comes to cake she prefers the light and fluffy kind as opposed to the rich and decedent and was not disappointed!
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Ingredients:
(Serves Eight - Twelve)
Sponge
Preheat oven to 160C.
Grease two round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.
Cream together the butter, sugar, salt and lemon zest in a mixing bowl until pale and fluffy.
In a separate bowl beat the eggs and slowly add to the butter mixture while whisking.
Sift in the flour slowly while stirring into the batter mixture until combined. Divide the batter in half into the cake tins and bake for 15mins. Sponge is ready when it springs back to the touch.
While the sponges are baking make the Liqueur Syrup. Take a small saucepan and bring to the boil the lemon juice and sugar, mix until all the sugar has dissolved. Set aside to cool then add the liqueur.
Once the sponges are ready leave them to rest and cool slightly for approx. 15mins, then take a pastry brush and soak the sponges evenly.
Take the sponges out of their tins when sufficiently cooled down then leave for on a wire cooling rack to cool down completely.
Now for the Buttercream, whisk the butter, icing sugar and salt until pale and fluffy, add the lemon curd and whisk until well combined - this is your filling and topping!
Assemble & Decorate: Sandwich the two sponge layers with 1/3 of the Lemon Buttercream mixture, use the reaming mixture to decorate the cake. Top with ready made icing decorations, I chose cute daisies on this occasion.
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Ingredients:
(Serves Eight - Twelve)
Sponge
- 200g unsalted butter
- 200g caster sugar
- Pinch of salt
- Grated zest of 2 lemons (un-waxed)
- 4 eggs
- 200g self-raising flour
- 100ml lemon juiced (freshly squeezed)
- 75g caster sugar
- 50ml " My Zia Maria's (Auntie)" citrus liqueur / limoncello
- 100g unsalted butter
- 100g icing sugar
- pinch of salt
- 60g lemon curd
Preheat oven to 160C.
Grease two round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.
Cream together the butter, sugar, salt and lemon zest in a mixing bowl until pale and fluffy.
In a separate bowl beat the eggs and slowly add to the butter mixture while whisking.
Sift in the flour slowly while stirring into the batter mixture until combined. Divide the batter in half into the cake tins and bake for 15mins. Sponge is ready when it springs back to the touch.
While the sponges are baking make the Liqueur Syrup. Take a small saucepan and bring to the boil the lemon juice and sugar, mix until all the sugar has dissolved. Set aside to cool then add the liqueur.
Once the sponges are ready leave them to rest and cool slightly for approx. 15mins, then take a pastry brush and soak the sponges evenly.
Take the sponges out of their tins when sufficiently cooled down then leave for on a wire cooling rack to cool down completely.
Now for the Buttercream, whisk the butter, icing sugar and salt until pale and fluffy, add the lemon curd and whisk until well combined - this is your filling and topping!
Assemble & Decorate: Sandwich the two sponge layers with 1/3 of the Lemon Buttercream mixture, use the reaming mixture to decorate the cake. Top with ready made icing decorations, I chose cute daisies on this occasion.
Tried It? Liked It? Tweaked It? Let me know!
Patz x
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