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  • Dec 18th 2019
  • 0 comment

Lemon Sponge Cake

  • 320g unsalted butter, softened
  • 2 cups (260g) caster sugar
  • 3 tsp lemon zest
  • 8 free-range eggs, lightly whisked
  • 3 cups (460g) self-raising cake flour, sifted
  • 4 tbsp (40ml) hot water


  1. Preheat oven to 160°C (320Fº) fan forced. Lightly grease and line the base of 4 x 7 inch round cake tins (don’t fret if you don’t have enough cake tins, as you can bake the recipe in increments by dividing the Lemon Sponge Cake recipe in half or in quarters).
  2. Using your KitchenAid mixer, beat together the butter, sugar, and lemon zest until light, pale and creamy. Add 5 tablespoons of the flour to the mix then gradually add the eggs, beating well after each addition.
  3. Gently fold in the remaining sifted flour and water. Divide the mixture equally between the prepared tins.
  4. Bake for 20-25 minutes or until the centre of each cake springs back when lightly pressed. Allow to stand in the tins for 5 minutes before transferring to a rack to cool completely. Cover and set aside until needed for cake assembly.

        Swiss Meringue Buttercream

        • 2 1/2 cups (390g) caster sugar
        • 10 large free-range egg whites (to make things easier like I do, you could use free-range pasteurised carton egg whites available at most major supermarkets).
        • 900 grams unsalted butter, softened to a spreadable consistency
        • 1 teaspoon vanilla bean paste
        • 30g freeze-dried blueberry powder (optional), found in specialty grocers, cake decorating supplies stores, health food stores, or online.


        1. Place sugar and egg whites in a heat-proof glass bowl. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are slightly warm to the touch.

          TIP: You can omit this step if you are using pasteurised egg whites and instead, simply place sugar and egg whites directly into mixer! I ALWAYS do this.
        2. Transfer mixture into the bowl of a KitchenAid mixer. Using the whisk attachment, beat on high speed until mixture has formed stiff and glossy peaks.
        3. Add the butter, in thirds, and beat until incorporated after each addition. Don't be alarmed if the buttercream appears curdled, as it will become light and fluffy again with continued beating (I absolutely promise!). Add vanilla bean paste and beat until just combined. If using freeze-dried blueberry powder, remove half of finished buttercream and flavour the remaining half with powder, beating until just combined.

          TIP: If there appears to be a lot of bubbles or holes in your meringue buttercream, it might need to be mixed further before using.  Running your KitchenAid on low speed with the paddle attachment for 2-3 minutes will help eliminate air bubbles.
        4. Cover bowl with plastic wrap, and set aside at room temperature in a cool environment until needed.

              White Chocolate Ganache


              • 300 grams white chocolate, chopped
              • 300 mls thickened cream
              • Violet food colouring (I used mauve chocolate colouring oil)


              1. Place cream in a dry, heat proof bowl and microwave for 1 minute or until small bubbles begin to form.
              2. Add white chocolate to cream and gently stir until chocolate has completely melted. Gently re-heat if necessary and stir until combined. Add food colouring until a desired shade is achieved.
              3. Cover bowl and leave to thicken in fridge or at room temperature until a desired ‘dripping’ consistency is achieved (I test down the side of a chilled bowl, or down a rubber spatula). I usually leave my ganache to thicken at room temperature overnight. If ganache appears too thick to use, very gently re-heat.

                  Giant Ice Cream Cone Cake Pop


                  • 1 large waffle ice cream cone
                  • 1 large muffin compressed into a ball and refrigerated until firm (or use leftover cake tops mixed with softened cream cheese!)
                  • 300 grams white chocolate, chopped
                  • Violet oil-based food colouring or food colouring powder (I used mauve chocolate colouring oil)


                  1. Place chocolate in a dry heat proof bowl and microwave at 30 second intervals until melted. Add food colouring until a desired shade is achieved.
                  2. Dip the mouth of the waffle cone into melted chocolate, gently shake off excess chocolate and allow to set on non-stick baking paper.
                  3. Re-melt chocolate if necessary and use two spoons to roll the ball of muffin or cake pop into melted chocolate until completely covered.
                  4. Place ball onto a small chopping board or flat plate lined with non-stick baking paper and cover with some more melted chocolate. Carefully place cone on top, to resemble an upside down melting ice cream cone. Set aside in the fridge until chocolate has completely set.

                        Final Cake Assembly (the very best part!)

                        To decorate:

                        • 300g blueberry jam
                        • Rainbow confetti sprinkles or other sprinkles of your choice
                        • 2 x piping bags
                        1. Secure the bottom layer of lemon sponge cake onto a cake board or flat plate by applying a small amount of Swiss meringue buttercream underneath. Place your cake and board onto a smooth-spinning cake turntable (this will make icing the outside of your cake SO much easier!).
                        2. Place Swiss meringue buttercream (blueberry flavoured if using) and jam into two seperate piping bags, and use a pair of scissors to cut the tip at 1.5-2cm across. Use the Swiss meringue buttercream to outline the edge of cake layer and create a spiral pattern into the centre. Fill with jam, being careful not to fill higher than the buttercream layer. Place in refrigerator for 10 minutes to firm.
                        3. Repeat this layering process, leaving the final top layer of cake uncovered. Use the remaining white Swiss meringue buttercream and an offset metal spatula to apply a thin crumb-coat over your whole cake.
                        4. Using an offset spatula, apply generous amounts of Swiss meringue buttercream all over the outside, also ensuring you have filled any gaps between the cake layers. Using a cake scraper and the rotating motion of the cake turn table, carefully smooth the sides and top of your cake until a desired look is achieved. This may take some time and practice, but patience is the key! Fill in any gaps with additional buttercream and gently smooth over. Return to fridge to chill completely.
                        5. Place upside down ice cream cone on top of chilled cake and carefully spoon ganache over the top and sides of ice cream ‘scoop’ until completely covered. Spoon ganache around the top edges of cake, allowing to drip over and create the effect of ‘melting ice cream’. You may want to test the drip down the back of your cake first, or down the side of a chilled bowl, or down a rubber spatula!
                        6. For a final decorative touch, lightly toss some confetti sprinkles over and around the sides of the melting ice cream cone.

                                Share with your most loved ones! Will keep refrigerated for up to 5 days, and can be frozen for up to 3 months.

                                Tags: Recipes