Preparation Time: 20 minutes
Cooking Time: 20 - 25 minutes
Oven Temp: 180oC/350oF (Fan Oven)
Bakeware: 2 x 8" Circular Tins
Serves: 12 (depending on how big you like your slice)
Ingredients Required:
For the Cakes:
- 8oz Butter (unsalted)
- 8oz Caster Sugar
- 4 Medium Eggs (Beaten)
- 8oz Self Raising Flour
- Grated Zest of 2 Lemons
- Grated Zest of 2 Limes
For the Middle & Icing:
- 1 Punnet of Raspberries (Cut in half)
- 1 Tub of Betty Crocker Zesty Lemon Icing
Method:
- Pre-heat your oven
- Grease and line your baking tins
- Beat the caster sugar and butter in a mixing bowl
- Gradually beat in the egg until fully combined
- Sieve the self raising flour into the bowl and fold into the mixture
- Fold into the mixture the grated zest of the lemon & limes (if you want you can substitute the limes for more lemons)
- Once folded split the mixture into the two baking tins evenly and ensure it cover the tins
- Bake in the oven for 20-25 minutes until golden and springy to the touch.
- Allow to cool fully on a cooling rack
- For your filling spread a layer of zesty icing across the top of one of your sponges (You could substitute this for fresh cream for a sweeter cake filling)
- Cut your raspberries in half and layer across the top of the layer
- Apply the second sponge to the top of the filling and decorate with icing as desired. I like my icing thickly spread
If you give the recipe a go i'd love to have your feedback and see some pics :)