It was my mums birthday on the Saturday, instead of making a large birthday cake I had to use my tin and made mini cream sandwich cakes!
Citrus cakes are a favourite in our house. I had both lemons and limes so I have combined both citrus flavours to create these lovely, light, cakes.
This is what I did...
Mini Lemon and Lime Cream Sandwich
150g baking spread
150g caster sugar
3 eggs, at room temperature
150g self raising flour
2 small lemons, zest and juice
2 limes, zest and juice
200mls double cream
2tbsp icing sugar
Pre heat the oven to 180C
1 - Mix together the baking spread and caster sugar until light and creamy.
2 - Gradually add the eggs along with a little flour to prevent curdling.
3 - Sift in the flour and mix until all of the ingredients are evenly combined.
4 - Weigh the ingredients and divide evenly into two bowls.
5 - In one bowl mix in the zest and juice of two lemons.
6 - In the other bowl mix in the zest of the two limes and three quarters of the lime juice, keeping the remaining for later.
7 - Grease the cake tin and spoon in the mixture, to remember which cakes were which I placed one mixture in the central cake moulds and the other in the outer moulds.
8 - Place in the centre of the pre heated oven and bake for 20 minutes.
9 - Once the cakes are thoroughly baked remove from the oven and allow to cool for 10 minutes in the tin before removing and leaving to cool completely on a cooling rack.
10 - Once cooled, whip the double cream with the icing sugar until thick.
11 - Mix in the remaining lime juice and spoon into a piping bag.
12 - Cut the cakes in half, keeping the two flavours separate.
13 - Take a base of one flavour and pipe on the lime cream and sandwich together with a top half of the other flavour. Continue until you have 12 mini cakes.
14 - To finish off sprinkle icing sugar over the top and serve.
A perfect, bite size treat that will leave you wanting more!
I am sharing this recipe with the lovely Helen at Casa Costello - Bake of the Week