Lively Lime Sponge Cake Recipes

EASY LEMON CAKE (ALL-IN-ONE-LEMON-SPONGE)

Steps:

• Preheat your oven to 160ºC/140ºC fan.Line your baking tins (I use 2 x 20cm round sandwich tins) with baking parchment or reusable baking liners.
• Finely grate the zest of two lemons.
• Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.
• Add the remaining ingredients (4 medium eggs, 225g soft margarine or butter, 225g caster sugar, grated lemon zest and 2 tsp milk) and beat (with an electric mixer on a slow speed or by hand) until combined. Make sure that there are no small lumps of butter/margarine in your mixture. If there are, beat for a little longer until the mixture is smooth.
• Split the mixture equally between the pre-prepared tins. Use the back of a spoon to spread the mixture evenly in the tins.
• Bake for 30-35 minutes. To check if the cake is cooked insert a skewer into the centre and if it comes out clean the cake is ready.
• Leave the cake to cool in the tins for about 10 minutes. Remove them from the tins and then move them to a wire rack to cool completely - Make sure the cake has cooled completely before decorating.

LIGHT LIME SPONGE CAKE

Steps:

• Preheat oven to 350.
• In small saucepan, heat lime juice and water until bubbles form around edge of pan.
• Remove from heat; set aside.
• Sift flour with baking powder and salt; set aside.
• In small bowl of electric mixer, at high speed, beat eggs until thick and light yellow.
• Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes(it will get thicker when you add sugar).
• At low speed, blend in flour mixture just until smooth.
• Add lime juice/water and lime zest, beating just mixed.
• Pour batter right away into ungreased 9 inch angel food cake pan.
• Bake 30 minutes, or until cake tester inserted in center comes out clean. Trace edges of pan with a knife and turn pan over onto serving plate; let cool completely.