31 May 2010

Ginger Lemon Cake




Preheat oven to 160 C and grease and line two 8in sponge tins. Put into a large bowl, 4oz soft margarine, 4oz caster sugar, 2 eggs, 4oz golden syrup, 8oz self raising flour, 1 teaspoon baking powder, 2 teaspoon ground ginger and 2 tablespoons of milk.

Beat the mixture well, put into the tins and even out the tops. Bake for about 25 minutes until well risen and springy to touch. Leave in tins for 5 minutes and then turn out onto rack to cool.

To make the filling, beat 2oz softened butter until creamy, sift in 6oz icing sugar and add 2 tablespoons lemon curd (lemon cheese) and 2 teaspoons lemon juice. Beat well. Spread over one of the cooled sponges and sandwich together.

For the icing , sift 6oz icing sugar into a bowl, beat in the finely grated zest of 1 lemon and 1 tablespoon lemon juice. Add enough warm water ( 3/4 teaspoons) to make a smooth icing. Spread over cake and leave to set.




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