Lemon and sugar brittle cake

2016-05-29 14.04.47



  • 160 self raising flour
  • 120+60g caster sugar (separated)
  • 4 eggs (yolk and white separated)
  • 80ml water
  • 80ml vegetable oil
  • 1 tsp vanilla extract
  • zest from 2 lemons
  • 800ml double cream

Lemon curd

  • 2 lemons
  • 100g caster sugar
  • 50g unsalted butter
  • 1 egg + 1 egg yolk

Sugar brittle

  • 100g granulated sugar
  • 3 tbsp honey
  • 1 tbsp bicarbonate


  1. Pre-heat oven to 180°C (356°F) or 160°C (320°F) in a fan assisted oven
  2. Mix flour, 120g caster sugar together and mix
  3. Make a well in the middle of the dry ingredients and add the egg yolks, water, vanilla extract, lemon zest and vegetable oil
  4. Mix until the ingredients have been mixed and forms a smooth batter
  5. Beat  egg white with electric whisk until it is white and foamy
  6. Add the 60g caster sugar, one tbsp at a time to the egg white
  7. Continue whisking until the egg white is shiny and forms stiff peaks
  8. Add 1/3 of the egg white to the cake batter and mix it in
  9. Add 1/3 of the remaining egg white and very gently fold it into the batter, avoid releasing the air bubbles
  10. Add the remaining egg white and again, fold it in gently
  11. Once the egg white is fully incorporated, pour the cake batter into a 21cm round cake tin (without baking paper)
  12. Bake for 50-60 minutes, or until well risen and skewer comes out clean when inserted into the centre of the cake
  13. Turn the cake tin upside down and let the cake cool in the tin on a wired rack for at least an hour (if you had used baking paper, the cake would fall out of the tin during cooling)

Lemon curd

  1. Prepare lemon curd during cake cooling
  2. Mix lemon juice and zest from 2 lemons, butter and caster sugar together in a heatproof bowl
  3. Stand the bowl over simmering water in a saucepan, avoid touching the bottom of the bowl with the water below
  4. Once the sugar and butter have melted and incorporated, beat the eggs gently and add it into the lemon mixture and whisk immediately
  5. Whisk continuously for about 5 minutes and let it stand over simmering water for another 10-15 minutes (mix every 2-3 minutes)
  6. Cook the lemon curd over simmering water until it has slightly reduced in volume and coats the back of a metal spoon
  7. Take the lemon curd off the heat and let it cool

Sugar brittle

  1. Add honey to sugar in a saucepan and mix
  2. Heat until sugar has melted and turns to a dark yellow/very light brown
  3. Add bicarbonate and mix immediately
  4. Cook for a minute
  5. Pour in a baking tray covered with baking baking and let it cool and solidify


  1. Whisk double cream until it stiffens, but not so much that it turns to butter
  2. Slice the cake horizontally to 2-3 equal slices (depends on what you can manage)
  3. Cover the slices with a layer of cream and a thin layer of lemon curd and put the slices on top of each other
  4. Pipe the remaining cream on the outside of the cake
  5. Break the sugar brittle into small pieces and use them to decorate the cake
  6. Spread the remaining lemon curd evenly over the cake




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