spring baking
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Pretty as a picture, this syrup-soaked, lemon cake has lush layers of lemon curd. and. meringue buttercream. Finish it off with edible flowers to bring in spring.
zesty lemon & white chocolate cake
serves 12 | prep 1 hour 20 mins (+ cooling) | cooking 55 mins
450g (3 cups) self-raising flour, sifted
50g (⅓ cup) custard powder, sifted
430g (2 cups) caster sugar
1 tbs finely grated lemon rind
4 eggs
250ml (1 cup) milk
150g butter, melted, cooled
80ml ⅓ cup) vegetable oil
160ml (⅔ cup) fresh lemon juice
Yellow and purple oil-based food colouring, to tint (see tip, page 97)
60ml ¼ cup) boiling water
100g (V3 cup) lemon curd
2 x 290g pkt white chocolate melts, melted
Edible flowers, to decorate
mock swiss meringue buttercream
125ml ½ cup) bought pasteurised liquid egg whites
600g (4 cups) icing sugar mixture
500g butter, chopped, at room temperature
1 tbs vanilla extract
Preheat oven to 170°C/150°C fan forced. Grease two
