Learn by Harts
… Make Val Stones ’ luscious lemon cake ! The Great British Bake Off finalist and Harts customer shares her prized spring recipe …
Harts Kitchen
Learn by Harts
When Life Gives You Lemons ..
… Make Val Stones ’ luscious lemon cake ! The Great British Bake Off finalist and Harts customer shares her prized spring recipe …
I
love this cake and I love making it for my family and friends , it signals the end of winter . It ’ s perfect as the weather warms , the nights draw out and the spring is with us again . It ’ s a lemon sponge layered and decorated with lemon buttercream and lemon curd making it a perfect recipe for a spring afternoon tea .”
Lemon Layer cake
Preparation
Pre-heat the oven to gas mark 3 , 325 ° F , 170 ° C or 160 ° C fan-assisted oven . Prepare two 20cm sponge tins lightly greased with butter and then dusted with flour . I like reusable silicon liners . For a four layer version , double the ingredients and use four tins or repeat baking process twice .
All-in-one Lemon Sponge Ingredients
175g eggs ( 3 large eggs ) 175g self-raising flour , sifted 175g soft margarine suitable for baking ( I use Stork ) 1 1/2 teaspoons baking powder ( 7g ) 175g caster sugar 1 lemon , zest only 1 teaspoon lemon extract 1 tablespoon of whole milk
Lemon Curd
I make my own ( see recipe on p63 ), but it needs to be set or use one whole good quality jar .
Buttercream
100g unsalted butter , softened 300g icing sugar , sifted 1 teaspoon lemon extract 75cl double cream ( you could add a tablespoon of whole milk instead )
Method
Place the butter in the mixing bowl of the stand mixer and beat for 4 – 5 minutes on high speed . Add the icing sugar , cream and lemon extract , beat on low until all combined and turn up to high and beat for a further 3 – 4 minutes . It should be light , fluffy and stand in peaks , just flopping over at the top of the peak . Cover the bowl with a damp cloth so that the icing doesn ’ t dry out .
Crystallised flowers
( Can be done the night before . Be sure to source edible flowers grown without pesticides .) At least 12 primroses and a handful of violas and pansies 2 egg whites loosened with a teaspoon of water Small shallow bowl of caster sugar ( min . 100g ) - You will also need a fine paint brush and a baking sheet lined with a silicon sheet .
Method
Clip the flowers from their stems , as close to the base of the flowers as you can .
Place the flower on the baking sheet , use the paint brush to coat the whole flower , brush away any surplus egg . Hold the flower by what ’ s left of the stem and with a teaspoon sprinkle the sugar generously over the flower , shake off any excess and repeat on the back . It ’ s the sugar coating that preserves the flowers . When all the flowers are done , place them in a cool , dark place overnight to dry , they will feel crisp when ready .
Making the cake
In a large bowl sift the flour and the baking powder . Add all the other ingredients and whisk them with an electric hand mixer for 2 minutes . Don ’ t over beat , I usually put a pinger timer on and as I ’ m whisking get some side stepping in ! ( as seen on GBBO ).
The mixture should be smooth and thoroughly combined , if the mixture separates don ’ t worry – it might slightly change the texture but not the taste . The mixture should drop off a spoon when tapped on the side of the bowl .
Divide the mixture between the two pans . I use a metal spoon to ease the mixture gently to the sides and leave a very slight hollow in the centre of the cake mixture .
Bake in the oven for about 35 minutes . Don ’ t be tempted to open the oven door any sooner as it will allow cold air into the oven and spoil the rise .
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