Saturday, 9 January 2016

Lemon Sponge

I was given this recipe by my 82 year old neighbour Alan, who is not vegan, but enrolled for some cookery classes and surprisingly this was one of the recipes, how great is that.   The recipe is obviously quite old, as it is in imperial measurements, but I decided not to convert them, as the recipe works great.   You can find a recipe for a chocolate version at the bottom of the page.  

12 oz self raising flour
3 tsp baking powder
9 oz caster sugar
9 tbsp rapeseed oil
12 fl oz water( replace 2 tbsp of water with 2 tbsp lemon juice)
Zest of one lemon

Makes 2 x 8" cakes or 12-18 buns depending on size

Heat the oven to 180ยบ.   Sieve the flour and baking powder into a large bowl, then add the rest of the ingredients.


Mix with a balloon whisk to a thick batter like consistency.


Put large or small muffin cases into a bun tray, depending on how big you want them.


Fill the cases with the batter mixture, to about a centimetre from the top, to allow them to rise.


Bake for about 20-25 mins, until well risen and brown on top and when you stick a cocktail stick into the centre, it comes out clean.



The mixture will also make chocolate buns, using 10 oz flour, 2 oz cocoa powder and 1 tsp vanilla essence.

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