Rating: 4/5
Comment: Delicious moist, yet light lemon sponge cake. Uses an 18cm tin and the all in one method. Used 3 medium eggs instead of 2 extra large eggs and skewered the top a little to let the juice soak in a little. Cooked it at 170 degrees - fan oven for between 30-35 mins.
Use it again: Yes.
Lovely recipes from this book: Coffee victoria sponge, lemon traybake, chocolate victoria sponge, crunchy lemon syrup loaf
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