ScarlettLemon Sponge Cake
July 11th 2007 10:33
Lemon Sponge Cake
About Sponge Cake
Sponge cake is a type of soft cake based on wheat flour, sugar, baking powder and eggs. The only fat present is from the egg yolk, which is sometimes added separately from the white. It is often used as a base for other types of cakes and desserts.
Before the mixture has cooled, after cooking, it is still flexible. This allows the creation of such varieties as the Swiss roll. This basic recipe is used for many treats and puddings, such as madeleines.
INGREDIENTS
Makes one 18 cm / 7 inch cake
225 gm self-raising flour
¼ teaspoon baking powder
100 gm butter
100 gm soft dark brown sugar
2 eggs
2 teaspoons grated lemon rind
1 tablespoon milk
2 teaspoons lemon juice
3 tablespoons lemon curd
225 gm icing sugar, sifted
2 tablespoons water
yellow food colouring
8 sugared lemon slices, to decorate
The Lemon Curd (Makes about 450 gm / 1 lb)
100 gm butter
225 gm sugar
175 ml lemon juice
grated rind of 3 large lemons
3 eggs
1. To prepare the lemon curd, place the butter, sugar, lemon juice and rind in a large bowl.
2. Set the microwave at maximum (full).
3. Cook, uncovered, for 3 minutes, stirring halfway through cooking.
4. Beat the eggs into the mixture.
5. Cook for 5 minutes or until the lemon curd thickens, checking and stirring every minute.
6. Allow the lemon curd to cool before spooning into clean, dry jars. Seal and label.
7. To make the sponge cake, sift the flour and baking powder into a large bowl.
8. Rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar.
9. Beat in the eggs, one at a time.
10. Stir in the lemon rind, milk and lemon juice.
11. Spoon the mixture into a greased and lined 18 cm / 7 inch round, 9 cm / 3½ inch deep container.
12. Stand on an upturned plate and cook for 2 minutes.
13. Turn the container round and cook for a further 2 minutes.
14. Turn round again and cook for 1 minute.
15. Leave the cake to stand for 5 minutes before turning it out upside down on to a serving plate. Leave to cool completely.
16. Split the cake into 2 layers.
17. Spread one layer with the lemon curd and replace the other layer on top.
18. Mix the icing sugar with the water and yellow food colouring.
19. Pour over the cake and decorate with lemon slices.
Note:
1. This recipe on cooking times is for a 700 watt microwave cooker.
2. If your microwave has a higher output, then decrease the cooking time, checking two-thirds of the way through the time suggested and continuing to cook as necessary.
3. If your microwave has a lower output, then you will probably have to increase the cooking times slightly. However, there are many factors which influence cooking times, including the actual size of the oven cavity, so always check well-ahead of the maximum time. Remember, you cannot spoil food by removing it halfway through cooking, then putting it back, but once the food is overcooked it is spoilt.
**From “Microwave Cookery” and “Wikipedia, the free encyclopedia”**[/SIZE]
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