Gluten Free Lemon Sponge cake
8oz of Gluten Free Self Raising Flour
8oz of Butter
8oz of caster sugar
Juice and zest of 1 lemon
1 tsp of gluten free baking powder
2 x 20cm sandwich tins
BUTTER ICING INGREDIENTS
5oz of Butter
3 Tbsp cream cheese
12oz of icing sugar
Juice of 1 lemon
4 Tbsp of lemon curd
Preheat the oven at 160c fan. Line the two cake tins with baking parchment and then dust with flour.
I then use an all in one method with the ingredients and then put all ingredients in the mixer for 2 minutes on full.
Once out of the mixer evenly distribute in the two tins and place in the oven for 30 minutes.
Once the cake is cooked place on a cooling rack. Whilst waiting for the cake to cool make the butter cream by beating the softened butter and icing sugar together once mix together add 2 Tbsp of lemon curd, the cream cheese and the lemon juice and mix until light in colour.
Once the cake is cool pipe the butter cream in between the two halves and spread the remaining lemon curd. Then decorate the top of the cake with the rest of the butter cream and I added some jellied fruit.
Enjoy with a nice cup of tea and a glass of wine. 🙂