Sunday, 10 June 2012

Lemon Sponge Cakes

Very simple little sponge cakes flavoured with lemon zest and a little lemon oil. Because these are made without fats (butter or oil) the cakes should be eaten on the day they are made.

  • 3 oz/ 75g of caster sugar
  • 3 eggs (room temperate)
  • 4 oz/ 100g of plain flour
  • Zest of a lemon (unwaxed)
  • Few drops of lemon oil
Electric whisk/ mixer
Preheat the oven to Gas mark 4
Put the eggs and sugar in a big mixing bowl and whisk an electric whisk is best until the mixture turns paler and is light and fluffy this take between 4-6 minutes usually for an electric whisk by hand a lot longer.
Add the lemon zest to the flour and fold it into the mixture using a metal spoon you can also add the lemon oil folding until just mixed, don't over mix it or you will lose all the air you added with the whisking.
Oil your cake moulds (I even used a little oil on my silicone mounds) or mixture put into paper cases, cook for approximately 10- 15 minutes or until golden brown and will risen. Remove from mounds as soon as you can, this stops the bottom of the cakes becoming wet and soggy. I just lightly dusted with icing sugar (powdered sugar)
Instead of lemon use orange or lime zest and oil or a mixture of citrus fruits :)

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