LAYERED LEMON SPONGE WITH LEMON ICING

Preparation Method :

• Preheat oven to 190°C / 375°F/ Gas mark 5. Grease two 9-inch base line deep sandwich tins.
• The Sponge Cake: Beat butter, sugar and lemon rind together until light and creamy. Beat in egg yolks, one at a time. In a separate bowl, whisk egg whites until stiff.
• Sieve flour and baking powder into the creamed mixture and stir in along with ground almonds. Fold in the egg whites.
• Divide mixture between cake tins and smooth tops level. Bake for about 20-30 minutes or until a toothpick inserted into cake comes out clean.
• Cool in pans for 10-15 minutes before turning out on to a wire rack to cool completely.
• The Icing: Beat cream cheese until smooth. Add lemon juice, sieve in icing sugar and beat until creamy.
• Spread one cake layer with some icing, place other layer on top and spread remaining icing over the top. Decorate with lime rind.