These pretty little sponge cakes are very easy to make – it’s all in the decoration!
Little Lemon & Elderflower Cakes
6
40
MINS
MINS
Metric
Imperial
INGREDIENTS
| 15g | TREX, melted |
| 85g | Plain flour |
| Pinch of salt | |
| 3 | Large eggs |
| 85g | Caster sugar |
| Finely grated zest of 1 lemon | |
| DECORATION: | |
| 75g | TREX |
| 150g | icing sugar |
| Finely grated zest of 1 lemon | |
| 2tsp | elderflower cordial |
| 2-3 drops yellow food colouring | |
| Fresh berries and mint leaves |
Method
Preheat the oven to 220°C/fan oven 200°C/Gas Mark 7. Use a little TREX to grease a 23cm x 32cm Swiss roll tin. Line the base with baking paper and lightly grease with a little more TREX.
Sift the flour and salt together and set aside.
Using a hand-held electric mixer and a large mixing bowl, whisk the eggs and caster sugar together until very light in texture and pale in colour – this will take 3-4 minutes on full power. To check that the mixture is thick enough, switch off the mixer and lift up the beaters – they should leave a trail for a few seconds.
Add the lemon zest and remaining melted TREX to the mixture and stir them in gently. Fold in the flour using a large metal spoon (not the electric whisk). Tip the mixture into the prepared tin and level the surface.
Bake for 10-12 minutes until firm and springy to the touch. Turn the cake out onto a large piece of baking paper. Cover with a clean damp tea towel and cool completely. Remove the lining paper.
Make the frosting by beating the TREX and icing sugar together until smooth and creamy. Add the lemon zest and elderflower cordial with a little food colouring.
Use a 6cm cutter to stamp out 12 rounds from the cake. Sandwich together with a little frosting to make 6 cakes. Pipe or spread frosting over the tops and decorate with fresh berries and mint leaves.
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