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Macmillan Cancer Support registered charity in England and Wales (261017)
Scotland (SC039907) and the Isle of Man (604). Also operating in Northern Ireland.
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star of the show your chocolate cake is
one-of-a-kind or you pop to the shops
for something sweet â every slice makes
a huge difference.Sign up for your FREE Coffee Morning kit today.
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Worldâs Biggest Coffee MorningThe offi cial partner of the- Preheat the oven to 180C. Grease and line 2 x 2. Use an electric mixer to beat the butter and To make the Sponge Cake:20cm cake tins.sugar until very light and creamy. This should
- Scrape down the sides and then add the 4. Scrape the sides of the bowl down again to beaten eggs a little at a time while still mixing.make sure everything is fully incorporated.take a couple of minutes.
- Fold until fully incorporated then leave to rest 5. In a separate bowl mix the fl our salt and 6. Fold this dry mix into the wet mix. Once baking powder.combined add the lemon zest and juice.
- Bake for 25 â 30 mins or until golden brown 8. Divide the mixture between two tins smooth and a skewer inserted into the centre comes for 10-15 mins.the tops gently and place in the oven.
To make the Raspberry Coulis:11. Using a food processer whizz up the 10. Allow cooling in the tin for 10 minutes before out clean.transferring to a wire rack to cool completely.
To make the Buttercream12. Pass through a fi ne sieve.13. Weigh out 180g of coulis to ensure you have the correct amount for the buttercream.raspberries and icing sugar until smooth. - In a small bowl mix together the egg yolks 15. Transfer to a saucepan over medium-low heat and sugar until well combined.and add the raspberry coulis a little at a time â stirring all the while with a wooden spoon.
- Keep cooking and stirring the mixture until it has the consistency of a crème anglaise (lift the wooden spoon out the mix should stick to the back).
- Once you have the required consistency 18. Add the cold butter cubes to the still-warm mix transfer to a large bowl to begin whisking in the butter with an electric whisk.a bit at a time whisking all the while â until you
Assemble the cake20. Once the sponge layers are completely cooled 19. Set-aside until ready to use but do not have a light smooth buttercream.refrigerate yet. - Top evenly with a layer of buttercream and 21. Lay the fi rst cake down on a tray or cake stand; carefully trim it.begin assembling.if the top is not even use a serrated knife to
- Then lay the second cake on top of the fi rst.24. Now you can begin frosting the top and outside of the cake using up the rest of the a scattering of raspberries halved if they are large.
- Finally top with lots of strawberry slices pointed side up and the rest of the raspberries.buttercream. Use a palette knife if you have one for a smooth fi nish.
- Place in the fridge for 15-20 mins to let the 27. Finish with a dusting of icing sugar and enjoy.buttercream fi rm up slightly â then you are ready to serve.
MAC#CoffeeMorningwIlEâs cHH eVNRe lI sLECDonât fancy baking? M&S can help. Pick up a yummy Lemon Drizzle Cake in store and Macmillan will receive 10% of the proceeds.
Ingredients for Elizabeth Sponge Cake:225g butter225g caster sugar225g self-raising fl our4 large eggs
For the Buttercream Frosting:300g raspberries1.5 tsp baking powder0.5 tsp salt2 lemons
30g icing sugar75g caster sugar300g butter3 egg yolks
Preparation time: Plus:1 handful strawberries1 large punnet raspberriesIcing sugar
Cooking time: Preparation:the eggs. Zest and juice the lemons. Chill and cube the butter. Hull and thickly slice the strawberries. Soften the butter. Beat 25 minutes65 minutessPEiZNBtH
e The offi cial partner of the
Worldâs Biggest Coffee Morning