This sponge cake is a firm yet moist cake and is ideal for carving (best when frozen). It can be made up to a week in advance and can be wrapped and frozen for upto 3 months, so it is ideal for when you have a biirthday coming up but won’t have time to make one.
- plain flour 450g
- baking powder 2 1/2 tsp
- soft margarine 350g
- caster sugar 350g
- eggs (medium) 6
- lemon juice 2 1/2 tbsp
- Preheat the oven to 160 c/ 325F Grease a deep cake tin, line the bottom and sides with a double thickness of greaseproof paper and grease the paper. Sift together the flour and baking powder into a mixing bowl. Add the lemon juice, margarine,sugar and eggs. Stir the ingredients together with a wooden spoon until they are well combined. Beat the mixture for about 2 minutes until smooth and glossy.
- Spoon the mixture into the prepared tin and smooth the top. Bake in the centre of the oven for 1 1/4- 2 hrs. If the cake browns too quickly, cover loosly with foil. To test insert a skewer, if it comes out clean its done. Leave the cake to cool in the tin for 5 minutes then turn out onto a wire rack, remove the lining paper a leave to cool.
can this cake be easily covered with roll out icing or will i need a denser cake to hold the weight?
Can I just ask what size cake tin this recipe is for?
Hi,wanted to know the cake tin size?
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