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When Swiss cheese ferments, a bacterial action generates gas. As the gas is liberated, it bubbles
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When you are grinding dry ingredients using a mortar and pestle, one way to prevent them from flying out is to drop in 4-5 drops of water or lemon juice [if the recipe demands it].
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| Madeira Sponge Cake With Lemon Buttercream |
Added: 6th Oct, 2006 | Viewed 6267 times |  |  |
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| I adapted this recipe from a Kid's Birthday Party Book with a few minor changes of my own. I gave it a lemon flavour and iced it with homemade Lemon Buttercream. It was light, tasted marvellous and looked absolutely gorgeous. A great party cake to whip up on short notice. |
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| Ingredients |
| Fo The Sponge Cake |
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1 1/2 cups self raising flour
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3/4 cup plain flour
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4 eggs
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3/4 caster sugar
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3/4 cup butter
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1 tsp lemon essence | | Fo The Buttercream Icing |
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1/2 cup butter
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2 cups icing sugar
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1 tsp vanilla essence
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1 tsp lemon essence |
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| To Make The Sponge Cake | | Preheat oven to 160oC. Grease and line a 7" square pan. Sift self raising flour and plain flour in a bowl. In another bowl, beat sugar and butter till light and fluffy. Add the eggs and beat till mixture becomes pale and fluffy. Fold in the flour slowly, beating till combined. Pour batter in the prepared cake pan and indent the center with a spoon. Bake in the oven for 50 mins. Stand for 5 mins and transfer to a wire rack to cool completely. |
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| To Make The Buttercream Icing | | Combine butter, icing sugar, vanilla and lemon essences in a bowl and beat for 3-5 minutes till the mixture becomes fluffy, smooth and glossy. Use a flat metal spatula to ice the cooled cake. |
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| | Gel's Notes |
| If you don't have self-raising flour, make your own by sifting together 1 cup plain flour and 1 tsp baking powder. Follow the 1:1 ratio of plain flour and baking powder. | | The Sponge can be left unflavoured or flavoured by adding vanilla, choclate, almond, lemon etc.. | | Substituting lemon for either chocolate or vanilla will give you different variations of the buttercream. | | You can colour the buttercream by adding a drop of your preferred choice of colour before beating the mixture. | | After the cake was made and decorated I found that it was a bit dry, I might add 1/3 cup more butter the next time I make it. | |
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