Lemon Sandwich Cake

Name: Lemon Sandwich Cake
Yield: Makes one 18-cm (7-in) sandwich cake
Ingredients: 40 g/1½ oz butter or margarine; 100 g/4 oz butter or margarine; 75 g/3 oz icing sugar; 100 g/4 oz self-raising flour; 100 g/4 oz castor sugar; pinch salt; lemon juice (see method); 2 large/standard eggs; finely grated rind of 1 lemon

Preparation info

Makes
one
18 cm sandwich cake

Difficulty
Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

To a standard Victoria sandwich cake recipe you can add lemon or orange rind and the juice of the fruit as the flavouring. The finely grated rind gives flavour to the cake layers, while the juice is used in the icing.

Ingredients

100 g/4 oz self-raising flour
pinch salt

Cake
Vegetarian

Method

Sift the flour and salt and set aside. Cut up the butter or margarine and place in a warm mixing bowl. Add the sugar and beat until light and fluffy. Lightly mix the eggs and lemon rind and gradually beat into the creamed mixture. This should be done in several additions: if added too quickly the egg will not be absorbed by the fat and a curdled mixture will result. If necessary add a little of