RECIPE FOR SPOUNGE CAKE RECIPES

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LEMON SPONGE CAKE RECIPE | BBC GOOD FOOD



Lemon sponge cake recipe | BBC Good Food image

Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat

Provided by Esther Clark

Categories     Afternoon tea, Dessert

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield Serves 10-12

Number Of Ingredients 11

175g unsalted butter , softened, plus extra for the tin
175g golden caster sugar
3 large eggs
3 large unwaxed lemons , zested, plus 4-4 ½ tbsp juice
250g self-raising flour
½ tsp baking powder
100g Greek yogurt
400g icing sugar
lemon zest or candied peel, to serve (optional)
2 large lemons
200g granulated sugar

Steps:

  • Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
  • Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
  • Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
  • When you’re ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
  • To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.

Nutrition Facts : Calories 409 calories, FatContent 15 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 48 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.5 milligram of sodium

LEMON SPONGE CAKE RECIPE | BBC GOOD FOOD



Lemon sponge cake recipe | BBC Good Food image

Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat

Provided by Esther Clark

Categories     Afternoon tea, Dessert

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield Serves 10-12

Number Of Ingredients 11

175g unsalted butter , softened, plus extra for the tin
175g golden caster sugar
3 large eggs
3 large unwaxed lemons , zested, plus 4-4 ½ tbsp juice
250g self-raising flour
½ tsp baking powder
100g Greek yogurt
400g icing sugar
lemon zest or candied peel, to serve (optional)
2 large lemons
200g granulated sugar

Steps:

  • Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
  • Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
  • Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
  • When you’re ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
  • To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.

Nutrition Facts : Calories 409 calories, FatContent 15 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 48 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.5 milligram of sodium

More about "recipe for spounge cake recipes"

LEMON SPONGE CAKE RECIPE | BBC GOOD FOOD
Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Afternoon tea, Dessert
Calories 409 calories per serving
  • To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.
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