Lemon Fridge Cake

Method:

Preheat Oven to 170C/Fan 150C/ Gas 5. Place baking paper in two shallow 7”tins

To make the sponge: Using an electric whisk, whisk together the eggs and sugar until it has tripled in size and is quite thick.

If the mixture is ready you should be able to use the whisk to create a line on top of the mixture with the mixture and if it stays, then it is ready.

Carefully fold in the flour, making sure to knock out as little air as possible so that the cake will rise well, pour the mixture into the tin and put into the oven for 10/12 minutes.

Take out of the oven and leave in the tins for 10 minutes before turning out onto a cooking rack and leav- ing until completely cool.

Cut each sponge in half so you end up with thin rounds

To make the filling: cream the castor sugar and butter together until creamy, then mix in the lemon juice and zest.

Whisk the egg and mix into the sugar and butter mixture.


NOTE: The mixture won’t mix together properly and looks slightly curdled. Don’t panic - This is how is should look.

Put one of the the thin rounds of sponge with the uncut side down onto your serving plate and spread one third of the filling mixture on top.

Place the second round on top and spread with another third of the filling then repeat the same again and finish with your topping sponge.

Cover this will cling wrap and refrigerate overnight. This can be left in the fridge for up to three days (in fact it tastes even better then)

You can freeze your dessert at this stage

Remove the dessert from the fridge when ready to serve.

To make the Chantilly Cream: Whip the cream until it reaches the soft peak stage, then fold in icing sugar and vanilla. If you wish add a tiny bit of yellow colouring to give a lovely lemon tinge

Smother the cake in the Chantilly cream and serve.