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.
Cool for 10 minutes before removing from pans to wire racks. For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes.
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 ...
please a host of children clamouring for something sweet or provide a simple sugar fix. This is a cake recipe that works splendidly for birthdays, special occasions, or just that celebrated English ...