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country berry sponge cake

Submitted by nottsgal 26 August 2010

PREP TIME 15MINS COOKING TIME 25-30 MINUTES SERVES ROUGHLY 12 PEOPLE

 
 
 
 

Ingredients

FOR THE SPONGE:- 225G SOFT BUTTER 225G CASTER SUGAR 4 EGGS 225G SELF RAISING FLOUR,SIFTED. FINELY GRATE ZEST OF HALF LEMON 2 TBSP WATER FOR THE FILLING:- 75G BUTTER, SOFTENED 2TSP LEMON JUICE 100G ICING SUGAR,SIFTED 5TBSP BERRY CONSERVE

Method

PRE HEAT OVEN TO 180C/GAS MARK 4.GREASE AND BASE LINE TWO 20CM SANDWICH CAKE TINS. PLACE THE BUTTER AND SUGAR IN A ALARGE BOWL,USE AN ELECTRIC WHISK,BEAT TOGETHER UNTIL PALE AND FLUFFY. GRADUALLY AND THE EGGS,BEATING WELL BETWEEN ADDITIONS,ADD A LITTLE FLOUR TO PREVENT CURDLING. SIFT THE FLOUR INTO A BOWL,THEN GENTLY FOLD IN,ALONG WITH THE LEMON ZEST AND WATER. WHEN THE MIXTURE SOFTLY DROPS OFF THE SPOON,DIVIDE IT BETWEEN THE TWO TINS AND BAKE FOR 25/30 MINUTES,UNTIL THE SPONGE HAS RISEN AND IS GOLDEN.LET IT COOL IN THE TIN FOR 5 MINUTES,THEN PLACE ON ON A WIRE RACK TO COOL COMPLETELY. FOR THE ICING:- WHISK TOGETHER THE BUTTER AND LEMON JUICE UNTIL PALE AND FLUFFY,THEN SIFT THE ICING SUGAR INTO A BOWL AND SLOWLY BEAT INTO THE MIXTURE.PEEL THE LINING PAPER FROM THE BASE OF COLD SPONGES PLACE ONE SPONGE CAKE ON A PLATE.SPREAD THE ICING OVER THE TOP AND THE SPREAD OVER THE CONSERVE,GENTLY PLACE THE SECOND SPONGE ON TOP AND DUST WITH ICING SUGAR

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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