Lemon Sponge Cake

FOOD & HOME

A bite of this warm, delightful lemon cake will brighten your mood, day or night.

Soft, fluffy sponge cake topped with zesty lemon drizzle and crème fraiche will fill you with sweet happiness. Enjoy with a nice cup of tea. Make the experience even more enjoyable with the ease of our Double Wall Oven Flex Duo™ oven.

MEAL TYPE

Dessert

DIETARY INFORMATION

Vegetarian

SERVES

COOK TIME

30 mins

Ingredients

· 3/4 cup unsalted butter, softened, plus extra for the ramekins
· 6 tbsp lemon curd
· 3/4 cup superfine sugar
· 3 large eggs
· 3/4 cup self-rising flour
· 1 large lemon, zested, plus extra to serve
· crème fraiche or yogurt, to serve

For the drizzle
· 4 tbsp granulated sugar
· 1 small lemon, juiced

Recipe steps

Butter six small ramekins and spoon 1 tbsp lemon curd into the bottom of each.

Step 1. Buttering small ramekins with two fingers.

Beat the butter and superfine sugar together in a bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, then mix in the flour briefly until just incorporated. Fold in the lemon zest. Spoon the mixture into ramekins, leaving a 1/4-inch gap at the top to allow for rising.

Step 2. Beating butter and sugar together in a bowl with an electric mixer.

Step 3. Putting a deep roasting pan with ramekins in it into the oven.

Double Wall Oven Flex Duo™

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Fill oven water reservoir to the max. Heat oven to 350°F Steam Convection on Medium Steam. Put the ramekins into a deep roasting pan, then fill half the pan with boiling water, making sure water is halfway up the sides of the ramekins. Transfer the pan to the oven.

Bake for 25 to 30 minutes until the sponge cake is golden, risen and when a skewer inserted into the middles comes out clean.

Step 4. Six golden baked sponge cakes in six ramekins sit on a deep roasting pan.

Combine the ingredients for the drizzle in a small bowl, stirring until the granulated sugar has melted. Run a knife around the sides of the ramekins, then flip the sponge cakes into shallow bowls.