Cozy Food Friday!
That means it's time to share a recipe from
This week's recipe is from
I've had so much fun sharing recipes, I wanted to share another.
Here's a simple one.
STRAWBERRY JAM LEMON SPONGE CAKE
photo property of www.independent.ie.com
¾ cup unsalted butter, at room temperature, plus extra for greasing pans. Or use baking/cooking spray
¾ cup superfine sugar
3 eggs, beaten
5 tbsp fresh lemon juice
1½ cups self-rising flour
pinch of salt
4 to 5 tbsp strawberry jam
¼ to ½ whipped cream (optional)
confectioners' sugar for dusting
fresh strawberries for top of cake (optional)
Preheat oven to 350 degrees
Grease (or spray) two 8-inch round cake pans and line with parchment paper
Cream the butter and sugar together in a mixing bowl using a wooden spoon or hand mixer until the mixture is until light and fluffy
Add eggs, one at a time, mixing after each egg
Mix in lemon juice
Sift the flour and salt together in a separate bowl and slowly fold into mixture with the wooden spoon. Divide the mixture evenly between the prepared pans. Smooth the surface, and tap pans on counter to release any bubbles
Place the pans in the center of the preheated oven, and bake for 25-30 minutes, until the cakes have risen and golden brown, and beginning to pull from the sides of pans
Remove from oven and let stand for 3 minutes
Loosen cakes from around the edge using a table knife. Turn out onto a clean dish towel, remove parchment paper, and invert the cakes onto a wire rack (tops of cakes up)
When completely cool, turn out the cake, top side down to a clean kitchen towel, then transfer to a cake plate, again with the top up
Spread the strawberry jam on the top of one cake. Spread whipped cream on top of jam (you can use as little as you'd like of these ingredients or use all of both). Top with second cake.
Dust the top of finished cake with confectioners sugar (and fresh strawberries)
photo property of www.thehiddenveggies.com
Is this a perfect slice of summer or what?