Ingredients
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For the cake
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225g Unsalted buttersoftened
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225g Caster sugar
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4 Eggs
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225g Self raising floursifted
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Zest of 1 lemon
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1tsp Vanilla extract
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1-2tbsp Milk
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150g Lemon curd
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For the butter cream
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150g Unsalted buttersoftened
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100g Icing sugarsifted (can add more if not right consistency)
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Zest of 1 lemon
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For the fondant icing
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120ml Water
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84g Golden syrup
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560g Regular icing sugar
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Regular fondant icing
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500g Fondant icing sugar
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80-100ml Hot water
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Juice of 1 lemon
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Yellow food colouring
Directions
This recipe is from delicious magazine.
These iconic cakes look fantastic, having to get the icing perfect can either make of break the overall look of the cake, so you will probably find that the taste is the star of the show but it all comes down to practice.
I made my own fondant using https://www.baking-sense.com/2018/10/25/fondant-icing/
If you are using fondant icing sugar then see extra step at the end (I have included how to make it with and without fondant icing sugar )
Steps
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1
Done
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For the cakeHeat the oven to 150°C fan/ gas mark 3 1/2. Put the softened butter and caster sugar into a large bowl and beat with an electric mixer until very light and fluffy - ( As I was mixing mine I found that it had split, so I decided to add 1-2tbsp of the flour to combine the butter and sugar together again) |
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2
Done
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Beat the eggs one at a time, mixing well between additions. Using a large metal spoon in a figure of 8 motion, gently fold in the flour, zest and enough milk to get to a dropping consistency (a spoonful of batter upside down should drop in about 5 seconds) |
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3
Done
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Pour the batter into a 20cm square tin ( a square tin allows you to cut more even pieces) smooth the top, then bake on the middle shelf for 40-50 minutes ( a skewer pushed into the centre should come out clean) Cool the cake in the tin for 10mins, then turn out onto a wire rack to cool completely. |
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4
Done
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For the butter creamPut 150g of softened butter, icing sugar and lemon zest in a large bowl and beat with an electric whisk until smooth and fluffy. Put the butter cream in a piping bag with a nozzle with about 1/2cm diameter then set aside until needed. |
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5
Done
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Slice the cooled cake in half horizontally. Spread with lemon curd over one half and sandwich together. Chill in the fridge for 30mins (this will make it easier to cut) |
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6
Done
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For the fondant icing (with out fondant icing sugar)To make the icing combine the water, golden syrup, vanilla in a medium sauce pan and bring to a boil. Once boiled remove pan from the heat and gradually whisk in the sugar. |
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7
Done
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The icing should have a similar consistency to thick cream. If you dip a spoon into the fondant it should cover with a slightly translucent finish. Use the fondant immediately or store in the refrigerator covered with cling film. Colour and flavour the rest of the icing with yellow food colouring and lemon zest to add to the zing. |
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8
Done
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If have fondant icing powderSift the fondant icing into the large bowl, then whisk in enough hot water to make a thick pouring consistency ( you want the icing to flow slowly but easily over the cake). Colour and flavour the rest of the icing with yellow food colouring and lemon zest to add to the zing |
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9
Done
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OPTIONAL - Put 3-4 tbsp of the icing in a small piping bag and set aside for decoration. This can be coloured with either brown food colouring or a little bit of cocoa powder to give it a contrasting colour the the yellow. ( the cocoa powder will give it a chocolate flavour so can change to an alternative colour if chocolate won't work for you) |
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10
Done
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To assembleTrim the cake edges so they are straight, then cut into 25 even square (4x4). Pipe a little buttercream on top of each square, then transfer to a wire rack over a large baking tray to catch any excess icing. ( the most difficult step so having lots of space between each cake to allow icing to coat the sides) Set aside at room temperature or in the fridge to set for 20-30 mins. |
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11
Done
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Using the icing set aside add either brown food colouring or a little bit of coca powder to it, either pipe or drizzle a thin zigzag pattern over the cakes (for the classic Mr Kipling look) - store in the fridge |
