Lemon Victoria sponge.
A classic cake that keeps moist with the extra lemon syrup.
2 lemons, zested and juiced.
1 tablespoon sugar.
3 eggs – weighed in their shells.
same weight butter.
same weight sugar.
same weight self-raising flour (or plain/all-purpose flour with a teaspoon of baking powder)
Place the lemon juice in a microwavable bowl with the tablespoon of sugar. Heat on medium power until the juice is warmed and stir the sugar to dissolve. Put aside to cool.
Place the butter and sugar in a bowl and whisk until light and fluffy.
Break in an egg with a teaspoonful of flour and whisk.
Repeat with the second and third eggs.
Mix the remaining flour and lemon zest and then fold into the mix in the bowl.
Spoon into a loose bottomed bun tin and cook at Gas 4, 180C or 355F for 20 minutes.
Remove tin from oven and prick buns with a toothpick. Spoon the lemon syrup over the buns and allow to cool.
I made small individual cakes but you could make larger cakes that will need longer to cook and reach at least 90C.
Try different variations with other flavours: vanilla bean extract; coffee; spices; orange and other fruits.
Cooking for the International Women’s Group in Chongqing, China, I just threw in a handful or two of fresh raspberries. Video: https://youtu.be/0H0jPBwpD1M