Afternoon tea is one of my favourite indulgences. There’s nothing better than a mid afternoon treat of Lemon Sponge and cake. And baking is a great way of relieving stress. What’s better than the smell of freshly baked cakes wafting through your kitchen. Of course you wouldn’t eat these daily but as an occasional indulgence they work brilliantly. Best of all is they take less than 30 minutes to prepare and bake and contain only 6 ingredients.
Read on for the full recipe for Lemon Sponge!
Mini Lemon Sponge with Cream
100g Caster Sugar
1 teaspoon Vanilla Extract
150g Self-Raising Flour
3 teaspoons Lemon Juice
Preheat your oven to 180 degrees celsius. Put the eggs, sugar, vanilla and lemon juice into a bowl and use an electric mixer to combine. Whisk for 5 minutes until the mix is thick, pale and doubled in volume. Add in the flour and mix. Spoon a tablespoon of the mixture into a floured and buttered cupcake tray and bake for 5-8 minutes until risen and golden in colour. Whip the double cream until peaks form and stiff in texture. Sandwich the sponges together with the cream. Enjoy!!