Lemon Sponge by Liam Dillon

Liam Dillon

Liam Dillon

12th July 2018

Lemon Sponge by Liam Dillon

Lemon Sponge by Liam Dillon

Ingredients

  • 275g Flour
  • 5g Baking Powder
  • 275g Sugar
  • 120g Rapeseed Oil
  • 100g Milk
  • 3 x Eggs
  • 2 x Lemons (Zest & Juice)

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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you