This was a cake I threw together with ingredients that I had in the cupboard. I knew I wanted a lemon cake but I found I had ginger & frozen berries to use up too. This was really really delicious!
Also, I recommend using this cake release spray. I'm the sort of person who hates buttering the cake tins (mostly because I'm lazy) so I use this instead and it does a grand job!
This is the recipe for 2 layered lemon & ginger sponge cake with lemon cream & frozen berry filling!
6oz butter, 6oz sugar, 6oz self-raising flour, 3 eggs, a cup of lemon juice, a handful of stem ginger (chopped)
Lemon cream & filling
8oz soft butter, 16oz icing sugar, 5 tablespoons of lemon curd, frozen berries
- Cream the butter & sugar together until fluffy. Add flour, eggs, lemon juice and stem ginger & mix well.
- Pour batter into 2 cake tins lined with greaseproof paper.
- Bake for 25-30 mins on 180 degrees
- Leave to cool. Mix the butter & icing sugar together until soft and add the lemon curd. You may want to keep tasting & add more sugar or lemon curd depending on your preference.
- Once the cake is cool, spread the lemon cream between the two cakes. Add the berries to the middle & then cover the rest of the cake with the remaining cream.
I put the berries in frozen because we didn't eat it until later but if you're eating it straight away then make sure the berries aren't frozen or alternatively use fresh berries!