Looking for a new and delicious sponge cake to try making with a lemon flavour? This 98% sugar-free recipe is the best dessert for the entire family to enjoy, perfect for any celebration!
Sponge Cake
Ingredients
2 x packets (300g) Lakanto Vanilla Cup Cake Mix
4 large eggs
2 large egg yolk
180g unsalted butter, melted and cooled
Method
Preheat the oven to 180c.
Use 2 round 20cm tins and line with greaseproof paper.
In a medium-sized bowl whisk the eggs and Milk. Melt the butter and then whisk the butter into the eggs along with the lemon juice.
Add the Lakanto Vanilla Cup Cake mix and whisk until it forms a smooth batter. Split the mixture evenly into the 2 prepared baking tins.
Place in the centre of the oven and cook until the top is golden and firm (but still springy to the touch). Allow to cool completely before filling
Lemon Butter
Ingredients
4 eggs, beaten
3/4 cup Bakers Classic Syrup
1/2 cup lemon juice (about three small lemons)
2 fresh Lemons - (finely grated zest from the lemons, cut in half and squeeze the juice out and set aside)
125g butter, melted
Method
Over a low heat mix all the ingredients together and stir continuously until it thickens. Cool and store in the fridge.
Rose Water Syrup
Ingredients
1/3 cup Bakers Classic Syrup
2 tsp rosewater or Edible Rose Petals
Method
Mix together the Bakers Classic Syrup and rose water or rose petals in a cup or small bowl warm over a low heat and allow to cool.
Assembling the Cake
Ingredients
Whipped cream (about 1 cup or so)
Lakanto Icing Powder to dust
Edible dried rose buds (optional garnish)
Method
Lay the sponge cakes out with the inside facing up. Pierce all over with a skewer. Brush over the Rose petal syrup.
Place one sponge on the serving plate. Spread the whipped cream, and Lemon butter evenly.
Lay the other sponge carefully on top
Sprinkle on the dried rose petals and dust with Lakanto Icing Powder.
