[Eggfree] Lemon Sponge Cake

Printer-friendly version
Average: 3.9 (11 votes)
Yields: 
One 9-inch layered cake
Prep Time: 
60 min.
Cook: 
Cintia Stammers

This is a lovely lemony cake that is not too sweet. It can be made as suggested in the recipe or with another type of icing.

Explore more of these recipes in the "Book of Eggfree Cakes" by Cintia Stammers.

1 1/2 cups (7 oz/200 g) self-rising flour
2 teaspoons baking powder
1/2 cup (3 1/2 oz/100 g) caster sugar
5 tablespoons (7 fl oz/ 200 ml) sunflower oil
3/4 cup (2 1/2 fl oz/ 200ml ) milk or soya milk
The juice and finely grated rind of 1 lemon

*Filling and Icing
2 cups (1 pint/500 ml ) milk or soya milk
1/2 cup (3 oz/ 75 g) plain flour
1/2 cup (3 oz/ 75 g) sugar
1 teaspoon vanilla essence
The rind of 1 lemon, finely grated
2 tablespoons any sieved citrus fruit marmalade or jam

*Decoration:
2 tablespoons chopped mixed peel or slivers of lime or lemon rind

*Dry and wet method
*Cake tins: two 20 cm (8 inch) round tins, greased and floured
*Oven temperature: 180 C (350 F/ Gas Mark 4)
*Baking time: 20-25 minutes

1) In a mixing bowl, sift the flour, baking powder and sugar. In a measuring jug, measure and mix the milk, oil, juice and grated rind. Combine the two mixtures and beat with a spoon for 2 minutes. Spoon into the prepared tins and bake for 20 minutes. Check if the center of the cake is dry. If it is not, leave in the oven for another 5 minutes.

2) Remove from the oven and allow to cool for 10 minutes. Turn out onto a wire cooling rack. Let it cool completely before filling and icing.

3) For the icing, pour the milk into a saucepan, but keep about 1/2 cup in a small bowl. Heat the milk in the saucepan and allow to boil. Add the flour and sugar to the milk in the bowl and stir until well blended. When the milk in the saucepan has boiled, add the flour mixture and stir vigorously until thick. Remove from the heat and stir in the essence and lemon rind.

4) Place one of the cakes on a serving plate and spread the sieved jam over the top. Pour about half of the filling mixture slowly over the top, little by little, allowing it to drip over the sides. Allow to set for 2-3 minutes and pour the rest in the same way. Decorate with chopped peel or slivers of lime or lemon rind.

*As mentioned above, the pictured cake is not the entire recipe here. I used the cake recipe only, and decorated and filled it my own way.

Try this and more recipes in "Book of Eggfree Cakes" by Cintia Stammers.

Comments

recipes

Why do the recipes have the cumulus tag cloud covering the recipes?

@Yasodha Rani dd I am not

@Yasodha Rani dd I am not seeing that when I look. May I ask which web browser you are using?

Post new comment

Latest Recipes