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16 December 2012,22:49 by
Sruthilaya Subiksha.D

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LAYERED LEMON SPONGE WITH LEMON ICING

Serves :
6

Preparation Time :
35 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat oven to 190°C / 375°F/ Gas mark 5. Grease two 9-inch base line deep sandwich tins.
  • The Sponge Cake: Beat butter, sugar and lemon rind together until light and creamy. Beat in egg yolks, one at a time. In a separate bowl, whisk egg whites until stiff.
  • Sieve flour and baking powder into the creamed mixture and stir in along with ground almonds. Fold in the egg whites.
  • Divide mixture between cake tins and smooth tops level. Bake for about 20-30 minutes or until a toothpick inserted into cake comes out clean.
  • Cool in pans for 10-15 minutes before turning out on to a wire rack to cool completely.
  • The Icing: Beat cream cheese until smooth. Add lemon juice, sieve in icing sugar and beat until creamy.
  • Spread one cake layer with some icing, place other layer on top and spread remaining icing over the top. Decorate with lime rind.

INGREDIENTS

The Sponge

  • 150 grams unsalted butter
  • 150 grams light brown sugar
  • Finely grated rind of 1 large lemon

To Decorate

  • 4 large eggs, separated
  • 75 grams plain flour
  • 1 teaspoon baking powder
  • 100 grams ground almonds

The Icing

  • 300 grams full-fat cream cheese
  • 150 grams icing sugar
  • 50 ml lemon juice
  • Fresh fruit, to serve

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