Cheat's Lemon Gateau - Unlive by Lindsey

I love this recipe. There's no cooking involved, it's incredibly easy and, when you serve it, everyone is bound to think you've been slaving away all day! It's also best made the night before or even 3 or 4 days ahead, if you prefer.


Serves 8-10

Cheat's Lemon Gateau - Unlive by Lindsey
 8 trifle sponges (from a packet)
 4oz (110g) unsalted butter, at room temperature
 6oz (175g) caster sugar
 4 large eggs, separated
 2 large lemons
 1/2 pint (275ml) double cream


I make this in a 2-pint (about 1-litre) souffle dish but, failing that, a 2-pint pudding basin will do.

Start by creaming the butter and sugar till very pale and fluffy. Then in a basin or cup mix the egg yolks together, then beat them into the creamed mixture a little at a time, preferably with an electric hand whisk. Now grate the lemons and add the grated rinds to the creamed mixture followed by the juice. Next, using a clean bowl and whisk, whisk the egg whites till they stand up in soft peaks. Then, using a large metal spoon, carefully and gently fold them into the creamed mixture. If the mixture shows signs of curdling, ignore it as it doesn't really matter.

To assemble the cake, first split the sponges in half lengthways, then place a layer of them in the base of the bowl, followed by a layer of the mixture and carry on like this finishing off with a layer of sponge. Cover the dish with foil, put a plate on top, then leave it in the refrigerator overnight.

To serve, loosen the cake round the edges with a palette knife, turn it out on to a serving plate and serve either cut into slices with pouring cream served separately, or you can cover it with whipped cream and decorate with lemon slices or more grated lemon.

Print Page