Everyday Bakes to Showstopper Cakes by Mich Turner

Author:Mich Turner
Language: eng
Format: epub
Publisher: White Lion Publishing
Published: 2020-03-15T00:00:00+00:00

TO MAKE THE SPONGES

1 Preheat oven to 170°C fan (190°C/375°F/Gas 5) and line three 20cm (8-inch) round tins with non-stick baking paper.

2 Mix the flour, baking powder and salt together. In a separate jug, mix the milk and lemon juice together.

3 Place the butter and lemon zest in a stand mixer and beat until smooth. Add the sugar and continue to beat until light and fluffy.

4 Add the beaten egg a little at a time and then add the vanilla.

5 Add the flour and the milk mixture in alternate additions, beginning and ending with the flour.

6 Divide the batter equally between the tins and level the surface.

7 Bake for 25–30 minutes until baked, golden, risen and a skewer inserted in the centre comed out clean. Remove the tins from the oven.

8 Leave to cool in the tins for 10 minutes and then turn out onto a wire rack to cool completely. Wrap in cling film and chill to firm.

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