We have to make one of these cakes at tafe soon. so I wanted to practice before then, and seeing as today is Mother's Day, it was the perfect oppotunity. The diffterence between this cake and a normal sponge cake is that the eggs a whisked with the sugar over water till thick (ribbon stage) and a normal sponge the egg whites and yolks are beaken separately. I filled the sponge with Vanilla cream and blackberry jam and then had cream on top!
castor sugar 150g
lemon zest 1/4 lemon
cake flour, sifted 150g
melted butter 50g
pre-heat the oven to 185 degrees celcius and lightly grease and flour a springform cake tin.
place the eggs and sugar in a bowl and whisk together and place bowl over a pan of simmering water, bring to 40 degrees celcius stiring it. once it has reached the temprature whisk it vigorosly over the simmering water untill it has become light, creamy and thick (don't let it get too hot). Add the lomon zest.
take off the heat and continue whisking untill it has reached room temprarture. Fold in the flour untill well combined then fold in the melted flour.
pour into cake tin and bake in oven for 20 minutes without opening the oven, then test the cake to see if it is done, bake for longer if needed. take out of the oven and place on cake rack to cool.
(Note: all ovens are different so this temprature may be not right for your oven, this is just a guide, and the recipe from school)
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