FOOD & HOME
Lemon sponge cake
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.
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.
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.
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.
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.
Spoon some of the drizzle over the sponge cakes, top with a little lemon zest and serve with dollops of crème fraîche.
Nutrition
Cal |
Fat |
Saturated Fat |
Carbs |
Sugars |
Fiber |
Protein |
Salt |
---|---|---|---|---|---|---|---|
578 |
28g |
16g |
73g |
50g |
2g |
7g |
0.41g |