Lemon and Cream Celebration Cake

Happy new year from Flour, Cake and Pastry!

Here's our first recipe of 2018,and it's to die for! Lemons, cream and chocolate... Does it get any better?

Ingredients
10oz self raising flour
10oz butter, softened
10oz caster sugar
5 large eggs
Zest and juice of 2 lemons

800ml double cream
2-3tbsp sieved icing sugar (to taste)
Lemon curd

200g milk chocolate

Method
Preheat your oven to 180C, and grease and line 3 8inch cake tins.
Beat together the butter and sugar until creamy and smooth. Add in the eggs one at a time, beating well after each addition. Slowly add in the flour and mix well before adding in the lemon. Mix again until combined.

Split the cake batter between the three tins and bake for 20-25 minutes or until a skewer inserted to the centre comes out clean.
Once cooked, cool in the tins for 10 minutes before tipping out onto a cake wire to cool completely.

Meanwhile, whip the cream until it reaches soft peaks. Stir in some sieved icing sugar until sweet (taste regularly until it reaches the desired sweetness you'd like).

Once the cakes are cooled, spread a thin layer of lemon curd on two of the sponges. Using one of these as your Base, spread a layer of cream on top. Add your second lemon curd covered layer and again pop some cream on top. Add your final layer and dust with icing sugar, before popping somewhere cool.

Cut a sheet of greaseproof paper to the size of the cake for your cage.
For the chocolate cage, melt the chocolate in a heatproof bowl over a pan of boiling water until just melted. Leave to cool for a few moments before piping swirls onto the sheet of greaseproof paper. Pop this in the fridge for 5-10 minutes until it begins to set. The wrap round the cake and leave to set completely before removing the paper.

Voila!

Happy baking,

Charley x 

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