- 275g Flour
- 5g Baking Powder
- 275g Sugar
- 120g Rapeseed Oil
- 100g Milk
- 3 x Eggs
- 2 x Lemons (Zest & Juice)
Lemon Sponge by Liam Dillon
Ingredients
Method
Sieve the flour and the baking powder together into a bowl. In a separate bowl combine the sugar & eggs and then when combined add the rapeseed oil, milk and lemon zest.
Pour this wet mix into the sieved flour and baking powder and bring together.
Line the desired cake tin with silicone paper or baking parchment.
Before pouring the mix into the cake tin incorporate the lemon juice.
Cook the cake for 30minutes at 160 degrees centigrade.
In the restaurant, after the cake is cooked we cool it and then cut it to replicate the shape of honeycomb. Soak it lightly with a lemon pickle and then add the rest of the parts to complete the dessert.
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