METHOD:
Please note that cooking appliances may vary. These instructions are given only as a guide.
Preheat oven to 180°C (160 C for fan assisted ovens)/350°F/Gas Mark 4.
Cake:
- Blend together the contents of the lemon cake sachet with 2 medium eggs, 145ml (6 fl. oz) water, 45ml (2 fl. oz.) oil and the contents of one of the lemon juice sachets in a large mixing bowl.
- Whisk on slow speed for 30 seconds and then continue on maximum speed for 2 minutes.
- Divide the mixture equally into two greased and lined 18cm (7”) sandwich tins.
- Bake in the centre of the oven for approximately 25minutes until golden brown.
Prepare the Filling:
- Cover the surface of one of the cakes with whipped cream and place raspberries all over the cake then, place the other half on top.
Prepare the Lemon Drizzle Icing:
- Blend together the contents of the icing sachet with the contents of the remaining lemon juice sachet. Ensure a smooth flowing texture is achieved – you may need to add a little water, drop by drop, if the consistency is too thick.
- Drizzle the lemon icing over the top surface of the completed cake.
- Dress with some cream and decorate with raspberries on top.
Preparation Time: 25 minutes
Cooking Time: 25-30 minutes
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