I've noticed a recurring theme among my posts, I always bake mini versions of things like mini lemon drizzle loafs and plenty of cupcakes. So I thought to myself "what is wrong with a big cake?" I love big slices of cake and im a sucker for anything that tastes of lemon as you can probably tell. Oh and anything white chocolate.
I always think of Grannies house when I make big cakes and I don't really know why? Something about coming in to a big cake on the table waiting to be eaten is always a welcoming site. I can't say I always remember there being cake on the table when I was younger maybe that's why I have such a sweet tooth now! So when I see a big cake, the word traditional always springs to mind, I'm kind of a sucker to tradition. So this cake is a traditional lemon sponge with a chocolate twist... Yes I know I've just done a big spill about tradition but you cant always stick to the rules, white chocolate and lemon go really well together so move on raspberry and white choc there's a new girl in town.
I've stuck to a traditional sponge mixture with this cake, nothing fancy and really easy to make. You could also use this sponge recipe for a Victoria sponge cake or a vanilla sponge birthday cake. The icing is just butter icing with lemon juice and white choc added to it so it really is easy peasy lemon squeezey .. see what I did there?
Equipment
2 20cm Sandwich tins
Grease proof paper
Electric Mixer or Mixing bowl and wooden spoon
Ingredients
200g Caster sugar
200g Butter
4 Eggs
200g Self raising flour
1 Tsp Baking powder
1 Tsp Vanilla extract
2 Tbsp Milk
Zest of one whole lemon
Juice from one whole lemon
50g White chocolate
ButterCream
125g Butter
150g Icing Sugar
Juice from one whole lemon
1 Tbsp White chocolate (taken from the 50g)
1. Preheat the oven at 180 degrees and grease and line the sandwich tins with grease proof paper.
2. Cream the butter and sugar together either in an electric mixer if you have one or simply in a mixing bowl with a wooden spoon, mix until light and fluffy,
3. Add the eggs one at a time with a spoonful of flour following so the mixture does not curdle, once all the eggs have been added, add the remainder of the flour and the baking powder.
4. Add the vanilla extract, milk and all the lemon ingredients to the mixture and mix together for two minutes until all the ingredients are well incorporated,
5. Separate the mixture equally into the sandwich tins and put into the oven for 15-20 minutes, check with a skewer to see if they are cooked.
6. Once cooked leave in the tins to cool for 10 minutes before transferring onto a wire rack to cool.
7. Melt the chocolate in the microwave - watch out as white chocolate can burn quickly. I recommend 30 seconds to a minute.
8. To make the butter icing: Put the butter into an electric mixer and pulse for two minutes until soft. Gradually add in the icing sugar and leave to mix for 3 minutes. Add in the lemon juice and the melted white chocolate and mix for one minute.
9. Spread the white chocolate on the top of one of the layers of cake and then place the other cake layer on top.
10. Take a pallet knife and spread a thin layer of the butter icing on top of the cake. This will be the crumb layer. Once all the top has been covered, again with the pallet knife spread the remaining butter icing on top - this will be quite thick. Use any technique to leave a pattern on top the cake - mine resembled a wave like pattern.
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