Lemon And Raspberry Sandwich!

This sponge sandwich is light, full of fresh juicy flavours, and leaves a beautiful after taste!

Preparation Time

h m

Cook Time

h m

Servings

0

Ingredients

Instructions

Step 1:

  • ? grease your 2 20cm cake tins and preheat the oven to 180c
  • Step 2:

  • ? cream together the butter and sugar
  • Step 3:

  • ? break in the eggs and mix together
  • Step 4:

  • ? sift the flour and baking powder in and mix until smooth
  • Step 5:

  • ? add the lemon zest and juice, and bring everything together
  • Step 6:

  • ? pour half into each cake tin and place in the oven
  • Step 7:

  • ? bake for about 25 minutes, until the top is golden and springy, and an inserted skewer/knife comes out clean
  • Step 8:

  • ? allow to cool
  • Step 9:

  • ? on one of the cake halves, spread an even layer of lemon curd across
  • Step 10:

  • ? whisk up the double cream to soft peaks using an electric whisk, then whisk 1 tbsp icing sugar into it
  • Step 11:

  • ? spread the cream on top of the lemon curd
  • Step 12:

  • ? top with your raspberries covering the edges, then filling the middle
  • Step 13:

  • ? put the other cake on top and sprinkle with icing sugar.
  • Step 14:

  • Step 15:

  • tada! Your beautiful deliciously fluffy cake is complete!
  • Step 16:

  • Step 17:

  • now sit down, feet up, cuppa tea, and enjoy! Store the rest in the fridge – will be good for a couple of days!