Lemony Easter Sponge Cake RecipeOrigin: Britain Period: Traditional |
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This is a traditional spring/Easter cake that uses that Victorian staple, the candied violet as the main focus of the decoration. Ingredients:
8 large eggs, separated
Lemony Easter Sponge Cake Preparation:Method:Cream together the egg yolks, sugar and lemon zest until pale and fluffy then sift the flour over the top and gently fold in until almost completely combined. Pour the melted butter over the top and stir in. Add the egg whites to a clean and dry bowl then beat until firm peaks form (don't let the mixture go dry). Stir 1/4 of the beaten egg whites into the batter then fold in the remaining egg whites. Grease and line two 22cm sandwich pans and divide the batter evenly between these. Transfer to an oven pre-heated to 175°C and bake for about 30 minutes, or utnil golden brown and a skewer inserted into the centre of the cake emerges cleanly. Transfer the tins to a wire rack to cool slightly then turn the cakes out onto the rack and set aside to cool completely then remove the paper lining. Whilst the cakes are cooling prepare the topping. Assemble a bain-marie (double boiler) over simmering water and add the eggs, sugar, lemon juice, butter and salt to the top part. Cook over medium heat, stirring constantly, until the mixture thickens (about 15 minutes). Take off the heat and pour into a bowl then set aside to cool to room temperature. Cover with clingfilm (plastic wrap) then set aside in the refrigarator to chill for 1 hour. When ready place one of the cake rounds on a serving plate. Spread 1/4 of the topping mixture over it then sandwich the second cake on top. Spread the remaining topping over the top and sides of the sandwiched cakes then press the coconut onto the sides. Garnish with the candied violets and serve. Find more Easter Recipes Here |
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