When baking this recipe, the sponge comes out incredibly light and soft and it’s made better with the crunchy lemon and sugar glaze so it’s easy to see why it’s a favourite of hers.
It was originally intended to use up stale bread and with that thought in mind, I think that simple white bread is the right choice for this recipe ... sugar and place under the grill to glaze ...
Join resident food explorer Chef JR Royol as he gives a peek into the fascinating process of food preparation - from growing and harvesting fresh ingredients to cooking and plating mouthwatering meals ...