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LEMON BUTTERCREAM SPONGE CAKE WITH VIOLAS

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Cook: 15-20 minutes

LEMON BUTTERCREAM SPONGE CAKE WITH VIOLAS

A light, moist sponge cake.

  • Sponge layers:
  • 4 large eggs
  • 300 g/375 ml sugar (I use castor sugar for all baking)
  • 50 ml sunflower oil
  • 250 ml water
  • 5 ml vanilla essence
  • 2 ml almond essence
  • 500 ml/280 g cake flour
  • 15 ml baking powder
  • pinch of salt
  • Lemon buttercream:
  • 250 g soft butter
  • 4 x 250 ml icing sugar sifted
  • yellow gel colour
  • lemon juice

Beat together the eggs and castor sugar with balloon whisk attachment until thick and pale yellow (could take up to 10 minutes by hand but is quicker with Kenwood). Combine the oil, water and flavouring in a measuring cup and stir. Sift the flour, baking powder and salt in a mixing bowl.

Add half the liquid to the beaten mixture and beat it in. Sift the flour mixture over the egg mixture once more and beat in slowly while adding the remaining liquid. Beat only until well blended.

Grease 2 springform cake tins (220 – 240 mm) well with margarine or spray with non-stick. Cut a disc of baking paper the size of the bottom of tin and also spray that after putting it inside the tin. Divide the batter evenly between the two tins and bake at 200°C for 15 – 20 minutes until golden and firm and thoroughly baked if tested with a metal skewer.

Loosen the sides of the tins and cool for 5 more minutes before turning out on cooling rack. Allow to cool completely before icing and decorating.

Making the butter cream:
Put the soft butter in mixing bowl and with the creaming beater attached beat the butter until its fluffy and light. Add the sifted icing sugar in two batches and beat in between. Add a few drops of the yellow gel colour to get a soft lemon yellow. Add about 5 ml of lemon juice at a time and beat until the right intensity of flavour and consistency is achieved. Put the layers together with some buttercream and decorate the cake on top and sides.

I decorated with edible flowers (violas) that was painted with beaten egg white and sprinkled with castor sugar and decorator’s coloured sugar. Leave to dry before placing on the cake.

Photo and recipe posted by: Elsabie Templeton
2nd photo: This is my basic sponge with different icing flavours. I also baked today’s cake in 2 x 18 cm dia cake tins at same temperature as per recipe but for 25 mins. I like the taller cake layers.
3rd photo: Ek het 24 kolwyntjies uit hierdie resep gekry. Ek voeg 2 eetlepels Maizina by die meel, dit vorm ‘n heerlike sagte kolwyntjie met ‘n fyn krummel. Die kolwyntjies is met vanilla gegeur en die botterversiersel met bloubessie geursel.

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