Lemon and Elderflower One-Mix Victoria Sponge Cake
This all-in-one cake mixture works extremely well, resulting in a beautifully textured cake. The subtle lemon favour combines well with good old-fashioned lemon curd. The addition of the baking powder ensures that the cake rises and is light in texture when mixed with the self raising flour.
- Preheat the oven to gas mark 4, 340F, 170C. Grease a 20cm (8 inch) sponge tin and line with greaseproof paper.
- Put butter, sugar, sieved flour, baking powder, eggs and half the lemon rind into a large bowl.
- Mix together well, either by hand or using an electric mixer, until smooth and creamy. If the mixture appears a little stiff add 1 dsp water before transferring the mixture to the cake tin.
- Bake for 35-40 minutes or until golden and firm to the touch. Turn out onto a cooling tray.
- Mix together the remainder of the lemon juice, rind, Demerara sugar and elderflower cordial. Pour over the top of the warmed cake and flash below a hot grill for 1 minute.
- Serve cut into wedges.
- 200g/7oz Neill's Self Raising Flour – sieved
- 170g/6oz butter or margarine
- 170g/6oz caster sugar
- 1tsp baking powder
- 3 eggs – lightly beaten
- Juice and rind of 1 lemon – finely grated
- 1 dsp elderflower cordial
- 1 dsp water (if necessary)
- 55g/2oz Demerara sugar