Sunshine Lemon Torte Recipes

Ingredients :

4

125g

125g

60g

125g

300ml

Lemon Icing

4 cups

1 tsp

3 tbsp

1 tbsp

1-2

eggs

caster sugar

self-raising flour

butter, melted

lemon-flavored spread

cream, whipped

icing sugar, sifted

butter, softened

lemon juice

hot water

lemons, shredded coconut or

crystallized flowers, for decoration

1. Preheat oven to 180C, grease and flour two 18cm sandwich tins.
2. Place whole eggs and sugar in a large mixer bowl.
3. Beat on medium speed for 10 minutes until thick and pale.
4. Bubbles in the mixture will be small and fine, and mixture should form a ribbon when beaters are lifted.
5. Sift flour directly over egg mixture.
6. Using a metal spoon, fold in flour until just combined.
7. Add butter and fold in the same way.
8. Divide mixture evenly between prepared tins.
9. Bake for 10-15 minutes until cake springs back when touched.
10. Turn out onto a cake rack to cool.
11. Using a sharp knife, cut sponges horizontally in half.
12. Place first cake layer on a serving platter.
13. Cover with lemon spread.
14. Top with another cake layer.
15. Spread with whipped cream, continue spreading cake layers with lemon spread and cream until all layers are used.
16. To prepare icing: combine icing sugar with butter, lemon juice and hot water.
17. Beat well to a smooth consistency.
18. Spread icing over entire cake and decorate as desired.

Makes 1 cake

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