It’s been a crazy couple of weeks John and I were not long back from Cephalonia (amazing), before we were moving from the South West of the UK to the East Midlands. I hate packing (as my very patient, lovely husband will verify!) Packing makes me very grumpy I don’t plan on doing it again for a very long time! Unpacking was not so bad though. I now have a very large cupboard for all of my baking supplies and equipment. Very happy
Cephalonia was amazing. Family time, playing with our wonderful niece, Sophie, pool, beach and cocktails
We have settled in well to our new house and I start my new teaching job next week. We are still getting used to all the space, going from a two bed house to a four bedroom means all our stuff has just been swallowed up! I love our new kitchen, which is bigger than our old house, but quite sadly the bit I’m most excited about is a storage cupboard for our hoover, ironing board etc! It means we don’t have to have it cluttering up the spare bedroom
Ok, so back to today’s recipe
This cake is a twist on the classic Victoria Sponge and a version of my Lemon and White Chocolate Cake. St Clements is a mixture of orange and lemon flavour, which work together beautifully here with the sweet sponge cake. The sponge is flavoured with orange and lemon zest and lemon extract to add to the lemon flavour. The finished cake is sandwiched together with a mixture of orange curd and lemon curd, before being topped with an orange and lemon icing. Orange and lemon overload!
I know I’ve said this before, but to get the perfect light sponge cake, I use baking margarine (Stork). It allows all the ingredients to be mixed together quickly and less mixing means a lighter sponge as you are not stretching the gluten in the flour. Overmixing would result in a heavy cake. Not good
- 6oz (3/4 cup) margarine
- 6oz caster (4/5 cup) (superfine) sugar
- 6oz (1 and 1/2 cups) self-raising flour (or all-purpose flour with 1tsp baking powder added)
- 3 eggs
- 1 and 1/2 tsp baking powder
- 1 tsp lemon extract
- Zest of 1 lemon
- Zest of 1 orange
- 2 tbsp lemon curd
- 2 tbsp orange curd
- Juice of 1 lemon
- Juice of 1 orange
- Icing sugar (enough to make a pourable icing, just keep adding until you have suitable consistency)
- 1. Preheat oven to Gas 4/180C/Fan 160C. Grease and baseline two 7 inch sandwich tins.
- 2. Make the cake batter: put margarine, sugar, flour, baking powder, eggs, lemon zest, orange zest and lemon extract into a bowl. Mix together very quickly using a handmixer.
- 3. Divide the cake mix between the 2 tins and bake for 15-20 minutes (or until cakes are well risen and golden). Cool in the tin for 5 minutes, then remove and cool on a rack.
- 4. Mix the juice of the lemon and orange with enough icing sugar to make a thickish icing. Sandwich the cakes together with the orange and lemon curd and top with the icing.
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