Elisabeth Luard

Elderflower and lemon layer cake

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Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

The lightness of an old-fashioned fatless sponge depends on nothing more than a thorough beating. Proportions matter, so you need to weigh your eggs and calculate the sugar and flour accordingly (a large egg weighs approximately 60 g).

Ingredients

  • Weight of 4 eggs in caster sugar, plus extra for dusting
  • 4 large eggs
  • Weight of 3 eggs

Method

Ensure the eggs are at room temperature before you begin. If not, give them a few minutes in warm water.

Preheat the oven to 180°C/350°F/Gas mark 4. Line a pair of 20 cm sponge tins with buttered greaseproof paper and sprinkle sparingly with the extra caster sugar.

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