Publications
- 500ml - cake flour
- 10 ml - baking powder
- 2,5 ml - salt
- 150g - soft butter
- 250ml - sugar
- 4 - eggs
- 15ml - vanilla essence
- 250ml - full-cream milk
- 100 g - soft butter
- 500ml - icing sugar, sifted
- - a pinch of salt
- - grated zest of 1 lemon
- 5ml - lemon juice
- 250ml - fresh berries (of your choice)
- - extra berries
Preheat the oven to 180°C. Line two 18cm round cake tins with baking paper and grease with non-stick spray.
1. Cake Sift the flour, baking powder and salt into a deep mixing bowl.
2. In a separate bowl, use an electric whisk to combine the butter and sugar. Add the eggs one by one, beating well after each addition. Add the vanilla essence and mix well.
3. Take turns adding the dry ingredients and the milk to the butter mixture, then mix lightly until just combined.
4. Divide the batter between the two prepared cake tins and bake for 30-35 minutes or until a testing skewer inserted in the middle comes out clean. Leave to cool in the tins for 5 minutes, then carefully transfer to wire racks and leave to cool completely.
5. Icing Beat the butter until soft. Add the sugar and salt and beat until smooth. Add the lemon zest and juice and mix well.
6 Use a fork to lightly crush the berries, then mix into the icing.
7. To finish Spread a third of the icing on one of the cakes. Add a few berries, then put the second layer of cake on top.
8. Spread another third of the icing around the sides of the cake, then spread the rest on top and finish with berries. Slice and serve.
