Devil's Lemon Sponge Cake |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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So called for the '6 6 6' recipe amounts. My Mom taught me this when I was a little girl, it is a great easy recipe that is easily committed to memory and takes 10 mins to make. You can omit the lemon for a plain sponge cake, or add cocoa powder instead of lemon to make a chocolate cake. Ingredients:
1 lemon |
6 ounces self raising flour |
6 ounces caster sugar |
6 ounces margarine |
3 eggs |
1 teaspoon baking powder |
Directions:
1. Pre heat oven to 175 degrees.
2. Grease 2 (8 inch diameter) circular cake tins.
3. Place all ingredients in a bowl or food processer.
4. Combine all iingredients until well mixed and smooth in consistency (whizz for about 20 seconds if using a food processer).
5. Divide the mixture equally between the two cake tins.
6. Bake in oven for 20-30 mins until the tops are lightly browned and springy to the touch.
7. Remove from oven and turn out onto a cake rack to cool.
8. Sandwich the two cakes together with your choice of filling - I like seedless raspberry jam or lemon curd.
9. Lightly dust the top of the cake with icing sugar.
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