How do you make mary berry lemon sponge cake recipe

mary berry lemon sponge cake recipe

How do you make mary berry lemon sponge cake recipe

Basic Ingredients for mary berry lemon sponge cake recipe
Hi and welcome back to my kitchen. This week I am discussing my favorite zesty lemon soda cake recipe with you. The recipe also has a lemon zest/sugar syrup and lemon white chocolate ganache. This cake delicious and perfect for summertime.

I trust you adore the recipe!

Basic Ingredients for mary berry lemon sponge cake recipe

  • 13oz / / 368g – Self Raising Flour
  • 12oz/ 340g – Caster Sugar
  • 4 medium eggs
  • 2 tsp — Zest and Juice

How to make mary berry lemon sponge cake recipe

Bake on the center plate for fifty-five minutes at 180 degrees Celsius (that will be 356 degrees Fahrenheit or gas mark 4). I tend to use my usual oven environment for cakes since I see when I make use of a buff oven it tends to bake the cakes quicker on the outside so that you can get this hard grinding casing and also the mix isn’t roasted all of the ways through. So in case, you use a lover oven you might want to reduce the temperatures and prepare for only just a little longer.

For the lemon zest / sugar (optional):

  • 1.76oz / 50g – Caster Sugar
  • Taste of 1/2 lemon
  • 2tbsp water

For your ganache:

  • 600g — White Chocolate
  • 200ml — Dual Cream
  • Juice of 1/2 lemon
  • Zest of 1 lemon

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