Lemon sherbet cake
For the cakes
- 5 large eggs
- 300g baking spread, such as Stork
- 300g caster sugar
- 225g self-raising flour
- 75g ground almonds
- zest of 2 lemons, juice of 1 lemon
- 1 tsp lemon extract (we used Taste the Difference Sicilian lemon extract)
For the sherbet buttercream
- 300g soft butter
- 500g icing sugar
- 1 x 213g jar marshmallow fluff
- 2 x 23g packets sherbet dip dabs
- 2 tsp lemon extract (we used Taste the Difference Sicilian lemon extract)
- 4 tbsp lemon curd (we used Taste the Difference lemon curd)
- a handful of mixed sherbet sweets, crushed, to decorate
- Preheat the oven to 180°C, fan 160°C,gas 4. Grease, base line and flour the sides of 3 x 18cm round sandwich tins.
- To make the cakes, put all the ingredients into a large bowl and whisk together, using an electric hand whisk, until thoroughly combined and smooth. Divide equally between the three tins and level with the back of a spoon.
- Bake in the oven for 30-35 minutes until golden, risen and springs back when pressed. Leave to cool in the tins for 10 minutes, then transfer to a wire rack until cold.
- Meanwhile, make the buttercream. Put the butter and half the icing sugar into a large bowl and whisk, using an electric hand whisk, until combined. Gradually add the remaining icing sugar and marshmallow fluff until combined, light and fluffy. Finally whisk in the sherbet from the dib dabs and lemon extract (reserving the lolly pops for a treat later).
- When ready to decorate, remove the paper from the bottom of the sponges. Put 1 sponge on a cake plate and spread with 2 tbsp lemon curd, and then a generous amount of the buttercream. Top with another sponge and repeat the layer. Finish with the final sponge.
- Take about one third of your remaining icing and put into a small bowl (reserve the rest for later and cover). Add a splash of boiling water; you want to thin the buttercream a little so it is easy to spread thinly without tearing the cake. Using a palette knife spread a thin layer of buttercream all over the sides and top of the cake, collecting the crumbs in the icing. Don't worry if you see lots of crumbs in the icing, this is expected. Smooth the icing the best you can and leave it to set in the fridge for about 1 hour or until dry to the touch. Clean the edge of the plate with a damp cloth.
- Remove the cake from the fridge. You may need to beat your leftover buttercream again, or if it has stiffened, add a splash of boiling water. You need it to be soft enough to spread. Have a glass of boiling water ready, a piece of kitchen paper and a clean palette knife. Put generous amounts of buttercream onto the sides of the cake, and using your palette knife spread the icing around the cake, in long straight motions. Hold the palette knife vertically, sweeping around the cake. Each time you add more icing, dip the palette knife in the water, wipe dry and continue to ice the cake. Dipping in the water helps to keep your palette knife clean, and the warmth of the water will enable you to achieve a smooth finish.
To finish the top of the cake, generously spread more icing on the top. Dip a teaspoon into boiling water, wipe dry and then in a circular motion starting from the outside in, create a swirl pattern finishing in the centre of the cake. Leave the cake to dry before serving, sprinkling with crushed sherbet sweets.
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