Prue Leith showcased delicious lemon sponge cakes for an afternoon tea technical challenge on The Great British Bake Off.
The ingredients are: 60g golden caster sugar, 60g unsalted butter, plus extra for greasing, 1 medium egg, 60g self-raising flour, ½ tsp baking powder, Finely grated zest of 1 large lemon, Juice of ½ lemon and Pinch of salt.
For the lemon curd: Finely grated zest and juice of 1 large lemon, 50g caster sugar, 25g unsalted butter, cubed and 1 medium egg.
For the cream cheese icing: 100g full-fat cream cheese, 65ml double cream, 75g icing sugar, sifted, 50g mascarpone, 1 tsp vanilla bean paste and Pinch of salt.
To decorate: 2 tbsp icing sugar, Yellow and purple edible flowers.
See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes
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