Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Line 2 cake pans with parchment paper.
Step 3
In a medium mixing bowl, whisk together
Self-Rising Flour (1 1/3 cups)
and
Baking Powder (1/2 tsp)
. Set aside.
Step 4
In a large mixing bowl, add
Unsalted Butter (3/4 cup)
and
Granulated Sugar (3/4 cup)
. Use a hand mixer over medium-high speed to beat until light and fluffy for about 2 minutes. Make sure to scrape the sides of the bowl.
Step 5
Add
Large Eggs (3)
one at a time. Beat on low speed until just combined. Then, add
Vanilla Extract (1/2 tsp)
and 1 tsp of
Lemon Zest (1)
. Beat on low speed until just combined.
Step 6
Sift the dry ingredients along with
Milk (2 Tbsp)
into the wet mixture. Beat on low speed until just combined. Make sure to scrape the sides of the bowl.
Step 7
Divide the batter evenly between 2 cake tins. Gently smooth the top with a spatula.
Step 8
Bake for 20-25 minutes or until the toothpick comes out clean when testing. Rotate the pan halfway through to get an even color.
Step 9
Remove from the oven and let it cool down slightly before removing it from the cake tin to the cooling rack. Cool the cake completely for about 10-15 minutes.
Step 10
Add
Heavy Cream (1 cup)
,
Powdered Confectioners Sugar (2 Tbsp)
,
Vanilla Extract (1/2 tsp)
, and 1/2 tsp of
Lemon Zest (1)
to a large bowl. Use a hand mixer over medium-high speed to whip until soft peaks form. Keep the whipped cream in the fridge until the cake is completely cooled.
Step 11
Lay the flat side of one cake up. Spread half of the
Raspberry Jam (1 cup)
on top, followed by the whipped cream, and dollop the remaining jam over. Place another sponge cake on the top, flat side up.
Step 12
Optionally, garnish with
Fresh Strawberries (2/3 cup)
,
Fresh Raspberries (3/4 cup)
, and
Fresh Mint (2 sprigs)
. Sprinkle powdered sugar on top. Slice and serve.
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