This cake will look really beautiful on any tea time table. I added a Merry Christmas topper to add a bit of extra festiveness. Light as a feather, deliciously moist (ok I know lots of you hate that word, But it really is) Plus there's not a whiff of buttercream for those of you who prefer their cake not as tooth achingly sweet!!
Ingredients:
Ingredients:
Cake:
225g self-raising flour
1 tsp baking powder
225g caster sugar
225g Stork margarine, at room temperature
4 large eggs, beaten
1 large egg yolk
50g desiccated coconut
Zest of a lemon
Zest of a lemon
Filling:
8 tbsp Lemon Curd
200g Mascarpone Cheese
600ml double cream
2 tbsp icing sugar
1 tsp gelatine whisked into 30ml of hot water, leave to firm and go cold.
To Finish
3 tbsp desiccated coconut
200g Mascarpone Cheese
600ml double cream
2 tbsp icing sugar
1 tsp gelatine whisked into 30ml of hot water, leave to firm and go cold.
To Finish
3 tbsp desiccated coconut
You will need 2 x 8 inch/20cm loose-bottomed sandwich tins
Method:
– Preheat the oven to fan 170ºC/350ºF/gas mark 4. Butter and line the base of each cake tin with a disc of buttered baking parchment.
– Tip all of the cake ingredients into the bowl of a free-standing mixer and beat for 2 minutes until smooth. If you don’t have a free-standing mixer you can use an electric hand-held mixer.
– Divide the batter evenly between the prepared cake tins and spread level using a palette knife. Bake on the middle shelf of the preheated oven for about 25-30 minutes or until golden, well risen and a skewer inserted into the middle of the cakes comes out clean.
– Remove from the oven and carefully turn the cakes out of the tins, peel off the baking parchment and leave to cool on wire racks.
– Whisk the icing sugar, double cream and mascarpone together until light and fluffy. Heat the bloomed gelatine in the micro and whip together with the 6 tbsp of lemon curd. Now fold the curd into half of the cream mix reserving the remaining cream to cover the cake.
– Whisk the icing sugar, double cream and mascarpone together until light and fluffy. Heat the bloomed gelatine in the micro and whip together with the 6 tbsp of lemon curd. Now fold the curd into half of the cream mix reserving the remaining cream to cover the cake.
– Place one of the cold cakes into a lined deep 8 inch loose bottomed cake. Spread the remaining curd over the sponge, now spoon the lemon curd half of the cream mix into a piping bag and pipe onto the curd. Top with the second and pop into the fridge to firm for at least an hour, along with the remaining cream.
–Once the cake is firm remove from the tin and cover with the remaining cream and finish with desiccated coconut.
–Once the cake is firm remove from the tin and cover with the remaining cream and finish with desiccated coconut.
