Monday, 21 April 2008
Lemon Cake with White Chocolate Mousse Filling
8 oz Self Raising Flour
8 oz caster Sugar
8 oz butter
4 Large Eggs
2 teaspoons baking powder
2 tablespoons lemon juice
Grated zest of one lemon
8 oz White Chocolate
150ml Double Cream
Pre heat oven to 180 degrees C. Grease and base line two 9 inch sandwich cake tins and set aside. Measure and weigh all of the ingredients for the cake and mix/whisk together in a large bowl - approx 5 minutes
Divide the batter between the tins and bake for approx 25 minutes until well risen and golden.
When the cakes are cooked, remove from the oven and allow to cool in the tins. Remove from the tins once cool.
To Make the Filling - Heat the cream gently over a low heat, stir in the white chocolate and stir until the chocolate is melted. Remove from the heat and whisk until the mixture is cool. Refrigerate until cold and whisk the mixture again until it reaches a soft mousse consistency. Use half to sandwich the sponge together and then use the remaining filling to cover the top and sides. Hmmmm Enjoy x