for the cake
- 250g unsalted butter, at room temperature
- 250g caster sugar
- 250g self-raising flour
- 4 medium free-range eggs, beaten
- A few drops vanilla extract
- A good pinch baking powder
- Icing sugar to dust your cake
For filling one
- 2 lemons
- 2 tsp icing sugar
for filling two
- 200g frozen or tinned cherries or blueberries
for filling three
- 200g read-to-eat prunes, chopped
- 2 tbsp red wine
For filling four
- 500ml whipping cream
- Preheat the oven to 180ºC/Gas Mark 4.
- Using a large spoon, cream together the butter and caster sugar until it makes a smooth paste.
- Add the remaining ingredients and mix together thoroughly.
- With a little extra butter, grease and line 3 x 20cm cake tins and divide the sponge mixture between each tin. Bake for 30 minutes or until the cakes have risen and have a golden brown top. You can test if the sponges are ready by putting a metal skewer into them – if it comes out clean they’re done.
- Leave the sponges to cool in their tins for 10 minutes then turn out onto a wire rack to cool completely.
- Filling 1 Method: Using a sharp knife cut away the outer peel and pith of the lemons. Then make cuts each side of the skin membrane to create segments. Place the lemon segments and the sugar into a non stick frying pan and gently cook for five minutes. Remove from the pan and allow to cool. Remove any pips.
- Filling 2 Method: Allow the cherries to thaw or drain the tinned cherries, set aside.
- Filling 3 Method: Place the ingredients into a pan and gently cook for 5 minutes. Remove from the heat and allow to cool.
- Filling 3 Method Place the ingredients into a pan and gently cook for 5 minutes. Remove from the heat and allow to
- Filling 4 Method: Whip the cream until gentle peaks are formed. Be careful not to over whip.
- To assemble the cake: Place the first layer of sponge cake onto a serving plate and spread with a layer of cream. Put half the lemon mixture in the centre and the cherry mixture around the edge.
- Place the second cake on the top of the first and cover with cream. Put the remaining lemon mixture in the centre and the prune mixture around the edge.
- Place lots of greaseproof paper onto your work surface. Hold your arm as high as you can above the work surface and using two forks drizzle small amounts of the sugar syrup with a gentle circular motion onto the paper. As it falls it will form thin strands. Continue doing this, carefully building up layers. Once a sugar storm has built up transfer it to crown your cake. As a final touch, dust a little more icing sugar over the sugar storm.
Nutrition per serving
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