Lemon Zest & Vanilla Sponge Cake Delight

1. Prep and Preheat

Begin by heating your oven to 180C/160C fan/gas 4. Generously butter the base and sides of two 20cm spring-form cake tins, then line the bases with baking parchment to ensure an easy release after baking.

2. Creaming Stage

In a large mixing bowl, use an electric whisk to beat the softened butter and golden caster sugar until the mixture is pale and fluffy, establishing the base of our sponge's texture.

3. Eggs and Essence

Continue whisking and add the eggs one at a time, fully incorporating each before adding the next. Scrape down the sides of the bowl after each egg to ensure an even blend. Infuse the batter with the aromatic lemon zest and vanilla extract, stirring gently.

4. Perfecting the Sponge

Sift in the self-raising flour, then add just enough milk to achieve a smooth, silky batter. Whisk until just combined, being careful not to overmix to preserve the cake's signature fluffiness.

5. Bake to Perfection

Divide the batter evenly between the prepared tins. Place them in the center of your preheated oven and bake for 25-30 minutes. The cakes are done when a skewer or cake tester inserted into the center comes out clean.

6. Cooling

Allow the cakes to rest in their tins for 10 minutes before transferring them to a wire rack to cool completely. This will prevent any condensation and ensure a crisp exterior.

7. Filling and Finishing Touches

With the cakes completely cool, spread your chosen fillings – a generous layer of lemon curd paired with freshly whipped cream is sublime. Dust the final assembly with a fine veil of icing sugar for a touch of elegance.