Total Time
30mins
Prep 10 mins
Cook 20 mins

So called for the '6 6 6' recipe amounts. My Mom taught me this when I was a little girl, it is a great easy recipe that is easily committed to memory and takes 10 mins to make. You can omit the lemon for a plain sponge cake, or add cocoa powder instead of lemon to make a chocolate cake.

Directions

  1. Pre heat oven to 175 degrees.
  2. Grease 2 (8 inch diameter) circular cake tins.
  3. Place all ingredients in a bowl or food processer.
  4. Combine all iingredients until well mixed and smooth in consistency (whizz for about 20 seconds if using a food processer).
  5. Divide the mixture equally between the two cake tins.
  6. Bake in oven for 20-30 mins until the tops are lightly browned and springy to the touch.
  7. Remove from oven and turn out onto a cake rack to cool.
  8. Sandwich the two cakes together with your choice of filling - I like seedless raspberry jam or lemon curd.
  9. Lightly dust the top of the cake with icing sugar.

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