Description
This just might be the easiest cake ever. Just toss everything into a food processor, then pour into pans and bake. It’s soft, full of lemon flavor and sandwiches a sweet mascarpone cream.
Ingredients
- 8 ounces / 225 grams (2 sticks or 1 cup unsalted butter, soft)
- 8 ounces / 225 grams (1 cup caster/fine sugar)
- 1 tsp vanilla essence
- 4 large eggs
- 7 ounces / 225 grams (1 cup self-raising flour)
- 1 tsp baking powder (don’t use if mixing by hand)
- 3–4 tbsp milk
- icing / confectioner’s sugar (to decorate)
For the cream
- Click the link above
Instructions
- Preheat oven to 355F / 180C. Line (with baking paper) and butter two 7” sandwich cake pans.
- Put all the ingredients except the milk in a food processor and process until you’ve got a smooth batter. Then pulse in the milk gradually until the mixture is a soft dropping consistency.
- Pour the batter equally into the pans and bake for about 25 mins, until a metal skewer or knife comes out clean.
- Cool the cakes for 10 minutes in the pans, then turn out onto a wire rack and cool completely.
- Meanwhile, make the lemon mascarpone cream. Simply whisk the lemon curd into the mascarpone cheese, then spread thickly to sandwich the cakes together.
- Just before serving, dust with icing / confectioner’s sugar.
Notes
Only slightly adapted from Nigella Lawson’s recipe for Victoria Sponge. Lemon mascarpone cream also adapted from an idea from Nigella!
*This is how much lemon curd I added to the mascarpone, but taste and add more if you like!
If you don’t have a food processor, no problem! Just cream the butter with the sugar with a stand mixer or hand held mixer, then slowly add the other ingredients.
If you like you can make a delicious blueberry and passion fruit version of this cake. Simply add approximately 100 grams / 3.5 ounces blueberries to the batter before baking. Sandwich with whipped cream, then make a passion fruit icing for the top. Scrape out the contents of 2 passion fruit and sieve to get the juice (if you put the flesh, seeds and juice in a blender first and give it a quick whizz before sieving then you release more juice). Mix with 100 grams / 3.5 ounces icing sugar, then drizzle or spread the thick icing over the top of the cake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking, Cake, Dessert