EASTER BAKES
EASTER LEMON CAKE
SERVES 12 READY IN 50 MIN
6 large eggs
220g castor sugar
200g cornflour
For the filling
140g butter
180g castor sugar
Finely grated zest and juice of 2 lemons
2 eggs, beaten
300ml double-thick cream, softly whipped
Mini candy-coated chocolate Easter eggs, for decoration
1 Preheat oven to 180°C. Grease and line 3 x 20cm round cake tins. Beat the eggs with the castor sugar until light and fluffy and the whisk leaves a ribbon trail when lifted out of the mix. Sieve the cornflour into the mixture and fold it in gently. Divide the batter between the cake tins and bake for 15-18 min until golden brown and cooked through.
2 While the cakes are baking, prepare the lemon-curd filling. Put the butter, castor sugar, and lemon zest and juice in a
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