Shabby Blog

Sunday, 4 March 2012

Lemon Creme Fraiche Sponge

Had a friend round for tea the other day and needed to throw some baking together pretty quickly.  It was mid-week and stores in the fridge were dwindling. So I threw the following together, despite a lack of anything similar online (I usually google to check that my ideas of what goes together arent TOTALLY off the wall.)

So here goes:

photo from pinterest (I forgot to take a photo)

Basic sponge a la delia with a fresh lemon twist.

For an 8 inch (20 cm) cake:
 6 oz (175 g) self-raising flour
 1 rounded teaspoon baking powder
 3 large eggs at room temperature
 6 oz (175 g) very soft butter
 6 oz (175 g) golden caster sugar
 ½ teaspoon vanilla extract (ours has run out so I used a packet of vanilla sugar from Lidl,
For the filling:
 7 fl oz (200 ml) (half a tub) Creme Fraiche
 Pre-heat the oven to gas mark 3, 325°F (170°C)
For the topping:

1/2 cup water
1 lemon juice and rind
1/2 cup caster sugar

This recipe is taken from How to Cook Book One and Delia's Complete How To Cook


Put the flour and baking powder in a sieve and sift it into the bowl.
Add all the other cake ingredients to the bowl (soften butter in microwave if necessary).
Use electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about 1 minute. 

Divide the mixture between 2 tins, and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook and don't open the oven door until 30 minutes have elapsed. To test whether the cakes are cooked or not, I shove in a fork to see if it comes out clean.

Next, remove from the oven, then wait about 5 minutes before turning them out on to a wire cooling rack and wait till they cool before adding the filling.

Place the first sponge cake on a plate or cake stand, then spread the creme fraiche evenly over the surface.
Next place the other cake on top, press it gently so that the filling oozes out at the edges.

Finally prepare the lemony topping.
Heat the water and sugar in a saucepan over a medium heat and add in the grated rind and juice of one lemon and heat until it thickens and bubbles.
Poke a few holes in the top of the sponge for the lemon to drizzle through then poor the sticky mixture on top and quickly spread with a knife before it cools and hardens.

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