Its always nice to have a special reason for my weekly recipe and this week I had one! It was our eldest's seventh birthday. He asked for a lemon cake with hidden jelly beans and this is what I came up with. I basically adapted my go-to Victoria sponge recipe and it turned out pretty well.
225g self raising flour
225g caster sugar
225g softened butter
2 tsp baking powder
4 Glenballyeamon free range eggs
Rind of 2 lemons & juice from half a lemon
Icing & filling
Icing sugar, water & remaining lemon juice
Hundreds & thousands
Grease and line 2 sponge pans and preheat the oven to 180 degrees.
Mix all of the sponge ingredients together until combined.
Distribute the cake batter between the 2 pans and bake in the oven for 25 minutes.
Allow the sponges to cool for 5-10 minutes in the pans then remove and allow to cool completely on a wire rack.
Meanwhile mix the icing sugar, water and some of the remaining lemon juice together to the desired consistency. Remember you need a lot less liquid than you might think. I wanted the icing to be thick enough to not show the cake below it but loose enough for it to run down the sides.
If wanting to add some hidden jelly beans, once the cake is cool take a small pastry cutter and cut a hole in the centre of each sponge.
Sandwich the 2 rings together with lemon curd and fill the centre with your jelly beans.
To close the hole over take one of the discs you cut from the sponges, slice a little away to make it a thinner so that it fits neatly back in the hole. (You could make a little buttercream icing to patch-up the crack around the disc to prevent the water icing from dripping through. As you can see, I thought of this after the event!).
Next pour the icing over the top of the cake, ensuring the top is covered and encouraging some of it to run down the side. Sprinkle on the hundreds and thousands.
Iced lemon cake with hidden jelly beans.
Hidden jelly beans.