2018 KEEN YOUNG COOK FINALIST: CHLOE CHING

Gateau au Citron

"I chose a lemon sponge with strawberry jam because I feel that the flavours go well together and they give it a really nice taste. The recipe is a family recipe which my nan taught my mum and now she has helped me learn this recipe."

Ingredients

  • 4 eggs 

  • 340 oz sugar 

  • 340 oz butter 

  • 340 oz self raising flour 

  • 1 punnet strawberries

  • 1 lemon 

  • 340 oz icing sugar 

Method

  1. Preheat the oven to 180 degrees.

  2. Cream the butter, sugar and lemon zest together, until its pale and creamy.

  3. Beat the eggs in a separate bowl then add to the mixture and whisk until combined.

  4. Sift the flour into the mixing bowl then whisk until you have a smooth cake mix.

  5. Then line the cake tins with greased baking paper and evenly divide the mixture into each tin.

  6. Cook the cakes for 30 minutes or until a small skewer has come out clean. 

  7. Take the cakes out of the tins and leave to cool.

  8. Neatly cut the strawberries into thin slices.

  9. Once the cakes are cooled apply your strawberry jam to the bottom cake and then add a thin layer of the icing. Add the second cake onto the other cake and cover in the remaining icing. 

  10. Place the strawberries on top in a circle.

  11. Place the cake on a plate and serve.

  12. Mix butter and Lemon juice until soft then add the sieved icing sugar and stir until all the sugar is blended in.

  13. Add to a piping bag and leave it till it's needed.

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