About this recipe: This is a very light and moist lemon sponge cake. It is a favourite with friends and family and especially the children. It isn't too sharp and not too sweet either. Definitely worth a try!
Make the sponge and freeze in polythene bags. Allow to defrost before filling and icing.
Made this for my sons birthday. Excellent. Easy to make as described here, but I whipped the egg whites to soft white peaks first and then whipped in other ingredients (sugar, yolks, butter, flour, lemon) to get a really light finish. Came out very nicely. Definetly a family favourite now. Also possible to make 'gluten free' just substitute the normal flour for a rice / potato / soya and tapioca mix (2:2:1:1). - 02 Aug 2010
wow! this was delicious, so light and moist. definatly be making this again and again. - 22 May 2011
Brilliant recipe!! - 17 Jul 2010