Making a homemade cake is a cosy way to spend a free afternoon, and you can make something tasty in no time at all with the right recipe.
Mary Berry’s special lemon cake from her ‘Fast Cakes: Easy Bakes in Minutes’ cookbook is incredibly simple and only requires six ingredients to bake.
In the book, Mary wrote: “The lemon cream filling makes this sponge really rather special. It is at its best if you use homemade lemon curd. This is a fatless sponge but the cream makes it extra special.”
It takes roughly 10 minutes to prepare this cake before it goes in the oven for 20 minutes, meaning you can have something delicious in no time at all.
This is the best recipe to try when you want something tasty but straightforward to go with a cup of tea as it is guaranteed to be a great treat to warm you up on a cold autumn evening.
Method
To begin, preheat the oven to 190C (170C for Fan or Gas Mark 5). Grease two round cake tins and then line the bases with baking paper.
Place the eggs and sugar in a large heatproof bowl over a pan of simmering water, then whisk gently until you have a white, creamy and thick mixture.
Once the mixture is ready, remove from the heat and whisk for two more minutes.
Next, sift the flour into the mixture and carefully fold it in with a metal spoon.
Divide the mixture between the two cake tins, and then use a knife to level the surfaces evenly.
Put the cake tins in the preheated oven for 20 minutes or until the cakes have risen.
Once the cakes are ready turn them out onto a wire rack, peel off the baking paper and leave to cool while you make the filling.
To make the filling, whisk the cream until it is very thick and then add the lemon curd.
Add a generous amount of the lemon cream filling to the top of one cake and sandwich both cakes together, then dust the top of the cake with icing sugar before serving.
