4 large eggs
8oz/225g sugar
8oz/225g self-raising flour
8oz/margarine/butter/fat of your choice
2tbs milk
2tbs milk
Juice and zest of 2 lemons
Some icing sugar
Some icing sugar
Cream butter and then add rest of ingredients. Add milk to slacken the mixture to soft dropping consistency. Divide between 2 cake tins and cook to usual temp for Bero Sponges - 25-30 mins at gas 3/170 C and whatever in Fahrenheit (OK it's 325 ;) ) Bear in mind that all ovens are a law unto themselves and thus temperatures and times may need to be adjusted.
Allow the sponge cakes to cool, and in the meantime...
Zest lemons, strain juice and reserve
To decorate make some butter cream with 4oz icing sugar and 2 of butter use a tincy bit of lemon juice to slacken off butter cream if need be.
For the glaze use 1 tbsp of the reserved lemon juice and mix with quite a bit of icing sugar until the right consistency and it doesn't just trickle away, (MG: now that's the bit I struggle with!)
So... prior to icing the cake use the remainder of the reserved lemon juice and spoon over the sponge cakes - it makes them extra lemony but not too soggy.
Then put some lemon curd on the bottom sponge and then add the butter cream. Add the top sponge and then ice with the glaze you've already made.
#YUMSK