Mothers Day is just around the corner and if like me you want to shower your beautiful Mama with a delicious homemade cake this recipe is for you! Sinful though it may be this day only comes but once a year! You can make cupcakes with the same basic lemon batter and top with 1 level tsp of Raspberry or strawberry Jam and pipe on the Vanilla custard cream. I also made the same sponge in coffee flavour, omitted the lemon zest and added 1 tbsp of instant espresso powder. You could also add some chopped walnuts or Hazelnuts to the sponge mix and filled with a Chocolate Hazelnut buttercream! OMG Yum!!
200g of Self raising flour.
200g of Caster Sugar.
200g of Butter (must be at room Temperature)
4 medium eggs.
2 tbsps of milk.
1 tsp of good Vanilla extract.
1 level teaspoon of baking powder.
Zest of one lemon.
150ml of fresh whipping cream.
2 level tbsp of Instant Custard powder. (You can make your own of course)
100mls of whole milk (The custard must be thick enough to hold its shape when being folded into the whipped cream)
2 heaped tbsp of sugar. (Add more if you like it sweeter)
2 tbsp of good quality Raspberry or Strawberry Jam (homemade is always best ;))
1 tbsp of Icing sugar for dusting.
Preheat the oven to 180°c/350°F/Gas mark 4.
Grease and line the bases of two 7-8′ inch sandwich tins.
In a large bowl with an electric hand mixer beat together all of the cake ingredients until it forms a smooth cake batter.
Divide the batter between the two lined cake tins and smooth over until level.
Place in the preheated oven and bake for about 20 to 25 minutes until golden and the cake springs back to the touch.
Leave to cool for 5 minutes and turn the cakes out onto a wire cooling rack and leave to cool completely.
To fill the cake make up the instant custard powder with the sugar, add more milk if you find it is too thick and leave to cool. A quick tip to stop the custard forming a skin on top is to place a piece of cling wrap down onto the custard itself to stop the air getting at it.
Whip the cream with the vanilla extract to form a soft stiff peak you are not making butter! When the custard is cool add 1 tbsp of the whipped cream to the thick custard and beat in. Then gently fold the remainder of the cream into the custard.
Place the cake on a serving plate or cake stand and spread the jam over the bases of both cakes. Place the vanilla custard cream on one side and sandwich with the second cake.
Dust with iceing sugar before serving. Because you are using fresh cream store in an airtight container in the fridge.
The Birthday Cake was covered in a vanilla buttercream frosting and was topped with a mini sponge before frosting.
Wishing all of you amazing Mama’s and wonderful Happy Mothers Day 💞