Lemon flummery cake


Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

Tart flavour of lemon goes well with the vanilla sponge in this old-fashioned treat. Buying a ready-made sponge means this is actually a no-bake wonder – perfection!

8 Ingredients

  • 85g pkt lemon jelly crystals

  • 250ml (1 cup) boiling water

  • 450g rectangular double unfilled vanilla sponge

  • 375ml (11/2 cups) thickened cream

  • 150g (1 cup) icing sugar mixture

  • 20g butter, at room temperature

  • 2 tbsp fresh lemon juice

  • Thinly sliced lemon, to serve (optional)

6 Method Steps

  • Step 1

    Line a 20cm square cake pan with baking paper, allowing the paper to overhang two sides. Place another piece of baking paper across the first, allowing it to overhang the remaining two sides.

  • Step 2

    Place the jelly crystals

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    (85g pkt lemon jelly crystals) into a heatproof bowl. Pour over boiling water (250ml (1 cup) boiling water). Stir to dissolve. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 10-15 minutes, stirring occasionally, or until mixture is thick and syrupy.

  • Step 3

    Meanwhile, use a large serrated knife to cut the cake horizontally into 2 even layers. Trim one layer to fit neatly into the pan (there will be a gap along one side). Cut a strip from another piece to fill in the gap. Cut pieces of sponge as needed to make another two layers and set aside.

  • Step 4

    Use electric beaters to beat the cream (375ml (11/2 cups) thickened cream) in a large bowl until soft peaks form. Gradually beat in the cooled jelly mixture until firm peaks form. Spread half the mixture over the base layer of sponge. Top with a layer of sponge. Top with remaining mixture. Smooth the surface. Top with final sponge layer. Cover with plastic wrap and place in the fridge for 4 hours or until set.

  • Step 5

    Transfer cake to a serving plate. Remove baking paper. Sift icing sugar into a bowl. Add the butter (20g butter, at room temperature) and lemon juice (2 tbsp fresh lemon juice). Use a spatula to stir until smooth. Top cake with icing, allowing icing to drip down the sides. Set aside for 10 minutes until just set.

  • Step 6

    Slice into squares to serve with lemon (Thinly sliced lemon, to serve (optional)), if using.

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Image by Guy Bailey

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