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Light and airy lemon sponge cake

Ingredients 11
Time 00:10
  • 250
    self raising flour
  • 450
    castor sugar
  • 250
    butter - room temperature
  • 3
    whole eggs
  • 5
    baking powder
  • 5
    vanilla essence/extract
  • lemon zest- grated
  • 4
    egg whites
  • 2
    organic lemons- without wax
  • 50
    boiling water
  • 62.5
    granulated sugar


For the sponge
Preheat oven to 180°C and grease a 23 cm baking tin. Measure out 250 g of castor sugar and reserve the rest for the meringue frosting. Place the castor sugar, self raising flour, baking pwder, butter, whole eggs and lemon zest in the bowl of your mixer and mix at high speed until the batter is thick and creamy.

If you are using the conventional oven, spoon the batter into the prepared pan and bake for 20-30 minutes or until light brown and soft to the touch. Remove from the baking tin and cool.

For the meringue frosting
Prepare a stainless steel mixing bowl and a pot with simmering water.

Place the egg whites and the remaining castor sugar into the bowl and place over the simmering water. Make sure the bowl does not touch the water. Beat until the meringue is fluffy and white, and can keep its shape.

Candied lemons
To make a sugar syrup, pour the granulated sugar into a small bowl and add the boiling water. Stir to dissolve all the sugar.
Slice the lemons into thin slices. Dip in the sugar syrup and place on a baking sheet. Bake/dry in the oven at 120°C for about 30-40 minutes or until lemons are slightly sticky and still chewable. These can be made in advance.

Spread the meringue mixture generously over the cooled cake and top with the candied lemons.

Reprinted with permission of My Easy Cooking. To visit My Easy Cooking’s blog, click here.



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