Published Thursday, 05 March, 2015 by Eliza
Preheat oven to 180 degrees celsius. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg, beat to combine. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Beat in flour mixture in 3 parts, alternating with milk and ending with flour mixture. Beat well to combine.
drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17-19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
in a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream.
divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.
This sponge sandwich is light, full of fresh juicy flavours, and leaves a beautiful after taste!
Easy but delicious
Great way to make abit of chicken last ages
yummy raspberries and crunchy meringue
Absolutly gorgeous chocolate cure :)