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Lemon cake

FOR CHILDREN (ABOUT 20 SLICES)

Preparation time:

about 35 minutes

Baking time: about 25 minutes

For the baking sheet (40 × 30 cm/16 × 12 in):

a little fat, aluminium foil

For the sponge:

350 g/12 oz (1¾ cups) soft margarine or butter 350 g/12 oz (1¾ cups) sugar 2 teaspoons grated lemon zest 5 eggs (medium) 275 g/9½ oz (2¾ cups) plain (all purpose) flour 120 g/4 oz (1 cup) cornflour (cornstarch) 2 level teaspoons baking powder

For the icing: 250 g/9 oz (2 cups) icing (confectioners’) sugar about 7 tablespoons lemon juice

Per slice:

P: 3 g, F: 17 g, C: 46 g, kJ: 1458, kcal: 349, CU: 4.0

1 Grease the baking sheet. Preheat the oven: Top/bottom heat: about 180 °C/350 °F (Gas mark 4) Fan oven: about 160 °C/325 °F (Gas mark 3)

2 Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Gradually whisk in the sugar and lemon rind until you have a smooth, even mixture. Add each egg, whisking for about ½ minute on the highest setting.

3 Mix the flour, cornflour (cornstarch) and baking powder and whisk in briefly in two instalments on the medium setting. Spread the sponge mixture on the baking sheet (photographs 1 and 2). Fold a length of aluminium foil several times into a long, narrow strip and place it round the mixture. Put the baking sheet on the middle shelf of the preheated oven. Bake for about 25 minutes.

4 For the icing, sift the icing (confectioners’) sugar and stir in enough lemon juice to make a thick glaze. Place the baking sheet on a cake rack and pour the icing on the cake while it is still hot (photograph 3): the hotter the cake the better the glaze will be absorbed. Leave on the baking sheet to cool on the cake rack.

TIPS» You can also put a pastry frame the same size of the baking sheet on the baking sheet and spread the sponge mixture in it.

» Or bake the cake in a roasting tin, then you will not need any aluminium foil.

Recipe variation: For a drenched orange cake (small photograph left), grease and flour a rectangular cake tin (25 x 11 cm/10 x 4½ in). Prepare the sponge mixture as indicated in the recipe with 250 g/9 oz (1¼ cups) soft margarine or butter, 200 g/7 oz (1 cup) sugar, 1 packet vanilla sugar, 1 reaspoon each grated orange zest and lemon zest, 1 pinch of salt, 4 eggs (medium), 250 g/9 oz (2½ cups) plain (all purpose) flour, 30 g/1 oz (3 tablespoons) cornflour (cornstarch) and 2 level teaspoons baking powder. Transfer the sponge mixture into the cake tin and put on a shelf in the bottom third of the oven. After about 15 minutes, take the cake out of the oven and make a lengthways incision about 1 cm/⅜ in deep in the middle of the cake, using a sharp knife. Put the cake back in the oven and bake for another 40 minutes. Leave in the tin for about 10 minutes, then turn out onto a cake rack, turn it over again and make several holes with a wooden skewer. For the soaking, pass 125 ml/4 fl oz (½ cup) orange juice with 2 tablespoons lemon juice through a sieve, stir in 30 g/1 oz (3 tablespoons) sugar and coat the cake while it is still hot with this mixture, using a pastry brush. Leave the cake to cool on a cake rack, then sprinkle with a little icing sugar.