Devil's Lemon Sponge Cake

Submitted by Marychef

"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."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 1 Cake
• Serves: 1

ingredients

• 1 lemon
• 6 ounces self raising flour
• 6 ounces caster sugar
• 6 ounces margarine
• 3 eggs
• 1 teaspoon baking powder

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.