Soft Lemon Sponge Cake

INGREDIENTS: 

Cakes

120g soft butter or margarine

½ cup castor sugar

Zest of one lemon

2 eggs

1 egg yolk

2 cups gluten free flour

3 tsp gf baking power

4 tbsp milk

 

Icing

1 ½ cups icing sugar

Juice of one large lemon

 

METHOD:

Cakes

1. Preheat oven to 180 degrees fan force. Line two trays with baking paper.
2. In a bowl combine the butter, sugar, and lemon zest. Beat with an electric mixer until light and fluffy.
3. Add the eggs and yolk one at a time, making sure they are well mixed in Add the flour and baking powder plus the milk to create a cake batter.
4. Fill batter into piping bag with no nozzle and pipe circular amounts onto the baking paper – around 5cm diameter.
5. Bake in the hot oven for 12-15 minutes until golden. Let them cool before icing.

Icing

1. Add the juice of one lemon to 1 ½ cups of icing sugar
2. Spread the icing on the bottom of the cakes

Tip: You can sprinkle them with hundreds and thousands or add chocolate icing if you wish.

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