Drip cakes have been trending for a few years now and I don’t see that stopping any time soon. I love the technique. It gives cakes a less-than-perfect look, which I love, while still resulting in a jaw-dropping finish. I’m so obsessed that I have a board dedicated entirely to drip cakes on Pinterest. Check it out here.
In the autumn/winter time, one of my favourites fruits to bake with are apples. Conversely, in the summer, I love baking with lemons. Their tangy is refreshing on a warm day and their colour, obviously, is reflective of the sun.
My favourite cake is a fatless sponge cake. Everything is light and the simplicity of the cake means you can focus on adding flavour through the filling. Using lemon curd and lemon-infused cream is a nice alternative to the traditional jam and cream. The lemon drip isn’t essential but it is impressive.
Hope you enjoy.
For the cake
9oz caster sugar
9oz plain flour
Zest of 1 lemon
For the filling
1/2 pint of fresh cream
2 tbsp caster sugar
2 tbsp limoncello
5-6 tbsp lemon curd
For the drip
4 tbsp lemon curd
1-2 tsp lemon juice
Grease and line three 8″ circular tins. Preheat the oven to 180C.
Beat the eggs and sugar together until thick enough to hold the figure 8. This could take 10-15 minutes.
Gently sift and fold in the flour and emon zest in batches.
Divide between the 3 tins and bake in the preheated oven for 20 minutes.
Once cooked, remove the cakes from the oven and allow to cool completely in the tins before gently removing and peeling off the greaseproof paper.
For the filling whip together, the cream and caster sugar until thick enough to spread. Beat in the limoncello.
Sandwich the cakes together with the lemon curd and lemon-infused cream. Smooth the remaining cream over the top of the cake and down the sides. Allow to sit in the fridge for 15 minutes.
To make the drip, loosen the lemon curd with some lemon juice. Smooth over the top of the chilled cake and allow to drip down the edges.