Recipe: Tangy Lemon Cake

Here’s the recipe for yesterday’s cake. I’ve tagged it as cooking with kids, but really what happened was my kitchen was suddenly invaded by a 6 year old, a 4 year old and a 2 year old. They had been ignoring me and I foolishly thought I’d be able to sneak away and quickly make the cake. Not so much. But there was only one egg casualty and I’m sure the whole performance was hilarious for the 4 year old’s mum.

Cake

2 9″ sandwich cake pans are what I used. If you are using a different size, reduce the number of eggs you use. Or use the left over batter for cupcakes.

6 large eggs. Weigh them in their shells.
Same weight of marge
Same weight of caster sugar
Same weight of self raising flour plus 2 extra tablespoons
Splash of fake milk
Teaspoon of vanilla essence

Line the bottom of your tins with baking parchment.

Beat the marge for a long time. 5 minutes or so, until it is really fluffy. Then add the sugar and beat again. Mix the eggs in another bowl and add the splash of milk and the vanilla. Add the egg mixture in a few pieces with a small amount of flour to help stop it splitting. Then fold in the rest of the flour, being gentle so as not to beat out the air. Divide the mixture between the two tins.

Put in a 160 C oven, with the fan switched off. Cook for 40 minutes. It’s ready when you can no longer hear it bubble when you take it out of the oven. Leave to cool.

Butterless Lemon Curd

This is really a lemon custard as lemon curd is basically butter.

4 eggs
4 lemons – juice and zest
1 cup of caster sugar

Heat the lemon juice until the sugar has all melted. Meanwhile, beat the eggs together in a heat proof bowl. When the sugar is melted, add it to the eggs in 3 parts, whisking all the time. Once it is all in, return to the saucepan and cook over a medium heat until it starts to thicken. Then put it in a clean jar and put in the fridge to cool. Cover the top with a piece of baking parchment or some cling film to stop a skin forming. When it is cool spread as much as you want on the bottom cake. I used about half of this because I wanted the kids to eat it. If I was the only customer I might have put all of it on.

Lemon Glacé Icing

1 cup of icing sugar
Juice of half a lemon and the zest.
Some water, just off the boil

Sift the sugar, add the juice and slowly add the water – you want just enough for the icing to coat the back of the spoon. That way when it cools, the icing will harder.

Put the top cake on over the curd, and slowly pour the icing on, smooth it with a palette knife. Sprinkle some zest over the top.

About Nuala

Geeky feminist Irish woman living in Scotland. Has two daughters and a lot of yarn. Really likes hummus.
This entry was posted in cooking with kids, Recipes, sweet stuff. Bookmark the permalink.

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