Lemon and Raspberry Sponge
So fresh and light with a lovely zing :hungry
Cooking Instructions
- 1
Preheat oven to 180°c
- 2
Line two 8 inch tins with baking paper
- 3
Add all first lot of ingredients and mix well until it's fully combined
- 4
Evenly divide the mixture into both tins and tilt the tins so the mix reaches the sides
- 5
Put in the oven on middle shelf for 20-25 mins until a skewer comes out clean
- 6
Remove from oven, take out the tins and leave to cool on the wire rack
- 7
Whip cream and sugar in a bowl and spread onto one of the cooled sponges. Spread the jam on the other. Bring the two fillings together
- 8
Dust with icing sugar or decorate with fresh raspberries
- 9
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