Ginger and lemon sponge Makes 8 slices
100g/4oz soft margarine 100g/4oz caster sugar 2 eggs 100g/4oz golden syrup 200g/7oz self-raising flour 2 tsp ground ginger pinch of grated nutmeg 2 tbsp milk For the filling: 55g/2oz butter, softened 175g/6oz icing sugar, sifted 2 tbsp lemon curd 2 tsp lemon juice For the icing: 175g/6oz icing sugar, sifted 1 lemon, zest only, finely grated 1 tbsp lemon juice Method 1. Preheat the oven to 150C/300F/Gas 2. 2. Grease two deep 20cm/8in sandwich cake tins and line the base of each with greaseproof paper. 3. Beat the margarine and sugar until fluffy. Beat in the eggs and golden syrup. Sift the flour, ginger and nutmeg together. Pour the milk into the margarine mixture and tip into the flour mixture. Fold until blended. 4. Divide the mixture between the tins and bake for 25 minutes until the centre of each springs back when lightly pressed. 5. Leave in the tins for 5 minutes, then turn out onto a wire rack. Peel off the lining papers and leave the cakes until cold. 6. Make the filling. Beat the butter until creamy, add the icing sugar, lemon curd and juice. Mix and spread over one of the cakes, then sandwich them together. 7. Make the icing. Mix the icing sugar with the lemon zest, juice and 3-4 tsp hot water until smooth. Spread over the cake with a palette knife and leave to set. Happy New Year From Steve. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
