[guide.chat] clotted cream filled lemon cake
- From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
- To: "Ms Angela Andrassy" <angela.andrassy@xxxxxxxxxxxxxx>, "Alison Anthony Alison Anthony" <ali.anthony@xxxxxxxxxxxxxxxx>, "vi cooking vi cooking" <vi_cooking@xxxxxxxxxxxxxxxxx>, "guide chat guide chat dolphin" <guide.chat@xxxxxxxxxxxxx>, "Ms Julie Vaughan" <julie.vaughan1@xxxxxxxxxxxxxxx>
- Date: Fri, 11 Jan 2013 22:36:18 -0000
Clotted Cream Filled Lemon Cake
From BBC Good Food Magazine
Serves 8
Preparation Time: 15 minutes
Cooking Time 25 minutes
Rooda's Clotted Cream adds a touch of naughtiness to an otherwise innocent
lemon cake with thick slabs of clotted cream and lemon curd.
Ingredients:
melted butter, for greasing
225 G butter, at room temperature
225 G caster sugar
225 G self-raising flour, sifted, plus 1 tablespoon extra for dusting
the rind of 1 large lemon
4 large eggs
6 tablespoons good quality lemon curd
150 G clotted cream
icing sugar, for dusting
METHOD:
1. Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/fan 160
degrees Celsius/gas mark 4. Grease 2 18 cm cake tins with the melted butter.
Line the base of the tins with circles of grease proof paper.
2. Place the sugar and butter in a large mixing bowl and beat together with an
electric hand whisk for a good few minutes until the mixture is very light and
fluffy.
3. Mix together the flour and lemon rind in a large bowl.
Beat the eggs into the creamed butter mix one at a time adding a spoonful of
the flour mix with each one to prevent the mixture from curdling.
4. Fold in the remaining flour with a metal spoon until you have a soft,
smooth cake batter. Divide the mixture between the tins and level the tops
with the back of a spoon. Bake for about 25 minutes or until the cakes spring
back when pressed firmly with a finger and they are pale golden in colour.
5. Leave the cakes to cool in the tins for about 10 minutes before removing
from the tins and leaving to cool completely on a wire rack. When they are
cool enough to handle slice each cake in half so you have 4 circular sponges.
6. Place one cake slice upside down on a cake stand or plate. Spread with the
lemon curd, sandwich with another slice of cake and spread on top a thick layer
of clotted cream, top with another slice of cake and spread again with lemon
curd. Carefully top with the final cake. Dust the top of the cake with icing
sugar and serve.
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