Lemon and White Chocolate Sponge
Happy Sunday!
With one week to go until Christmas, mince pies are being made, Christmas cakes are being decorated and Christmas puds are being steamed. But with a week to go there is still time to make a birthday cake or two, and this weekend's recipe is just that...a lemon and white chocolate birthday cake decorated with a sprinkling of icing sugar and encircled in white chocolate fingers. Without further a do, here's the recipe!
Ingredients:
10oz self raising flour
10oz butter
10oz caster sugar
5 eggs
1 lemon-juice and zest
1lb icing sugar, plus a little extra for decoration
8oz softened butter
1tsp vanilla essence
2tbsp lemon curd
3 boxes Cadbury's white chocolate fingers
*8 inch circular cake tin x 2*
Method:
Pre-heat your oven to 180C and grease and line your cake tins.
Cream together the butter and sugar, before sieving in the flour and adding one egg. Stir well.
Add the rest of the eggs and beat well until well combined and a cake batter is formed.
Add the zest and juice of the lemon and again beat until fully combined with the other ingredients.
Split equally between the two tins, and bake in your pre-heated oven for 20-25 minutes, until well risen and a cake skewer is inserted and comes out clean.
Leave to cool for 5-10 minutes before removing from the tins and then leave on a cooling wire to cool completely.
While cooling, you can make the icing.
Beat the butter until soft and creamy, as this will make it easier to add the sieved icing sugar. Add in your icing sugar and vanilla essence and beat well until fully combined. Make sure to mix right down at the bottom of the bowl too, as this will ensure all the icing sugar is incorporated into the mix.
If the icing is a little stiff, simple add a little bit of milk!
Once your cakes are cool, pop one sponge onto a serving plate or cake board, and add a generous layer of the buttercream.
On the bottom of the other sponge, spread a layer of lemon curd, and then pop this layer on top of the buttercream topped layer (lemon curd side down).
Spread a little lemon curd around the edges of the cake, as this will help the chocolate fingers to stick to the cake.
Next, simply stick the chocolate fingers around the sides of your cake, this well help to create a nice neat finish, and also make it look even more yummy!
Then simple finish with a dusting of icing sugar!
And there you have it, a lemon and white chocolate sponge!
Happy baking,
Charley x
With one week to go until Christmas, mince pies are being made, Christmas cakes are being decorated and Christmas puds are being steamed. But with a week to go there is still time to make a birthday cake or two, and this weekend's recipe is just that...a lemon and white chocolate birthday cake decorated with a sprinkling of icing sugar and encircled in white chocolate fingers. Without further a do, here's the recipe!
Ingredients:
10oz self raising flour
10oz butter
10oz caster sugar
5 eggs
1 lemon-juice and zest
1lb icing sugar, plus a little extra for decoration
8oz softened butter
1tsp vanilla essence
2tbsp lemon curd
3 boxes Cadbury's white chocolate fingers
*8 inch circular cake tin x 2*
Method:
Pre-heat your oven to 180C and grease and line your cake tins.
Cream together the butter and sugar, before sieving in the flour and adding one egg. Stir well.
Add the rest of the eggs and beat well until well combined and a cake batter is formed.
Add the zest and juice of the lemon and again beat until fully combined with the other ingredients.
Split equally between the two tins, and bake in your pre-heated oven for 20-25 minutes, until well risen and a cake skewer is inserted and comes out clean.
Leave to cool for 5-10 minutes before removing from the tins and then leave on a cooling wire to cool completely.
While cooling, you can make the icing.
Beat the butter until soft and creamy, as this will make it easier to add the sieved icing sugar. Add in your icing sugar and vanilla essence and beat well until fully combined. Make sure to mix right down at the bottom of the bowl too, as this will ensure all the icing sugar is incorporated into the mix.
If the icing is a little stiff, simple add a little bit of milk!
Once your cakes are cool, pop one sponge onto a serving plate or cake board, and add a generous layer of the buttercream.
On the bottom of the other sponge, spread a layer of lemon curd, and then pop this layer on top of the buttercream topped layer (lemon curd side down).
Spread a little lemon curd around the edges of the cake, as this will help the chocolate fingers to stick to the cake.
Next, simply stick the chocolate fingers around the sides of your cake, this well help to create a nice neat finish, and also make it look even more yummy!
Then simple finish with a dusting of icing sugar!
And there you have it, a lemon and white chocolate sponge!
Happy baking,
Charley x
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