Light Lemon Sponge with Lemon Rosemary Syrup
- Contains Eggs
Prepared with
Ingredients
- 4 eggs
- 7oz caster sugar
- 1.75fl. oz sunflower oil
- 7oz plain flour
- 0.35oz baking powder
- 1 tsp vanilla extract
- 1 unwaxed lemon, zest and juice
For the syrup
- 22.75fl. oz water
- 7oz caster sugar
- 2 unwaxed lemons, sliced into 5mm rounds
- 1 rosemary sprig
Instructions
Step 1
Pour 650ml water into the pot, then add lemon slices and sugar. Spray or grease the bottom of 20 cm round springform baking tin with cooking spray or oil and dust with flour.
Step 2
In a large bowl, place eggs, sugar and oil. Beat with handheld mixer until sugar has dissolved and mixture is light for approximately 2 minutes. Sift flour and baking powder together, add with vanilla extract, juice and zest of lemon until well combined.
Step 3
Place the tin on the Reversible Rack in the lower position, then place the rack in the pot. Close lid and move slider to STEAMCRISP.
Step 4
Select STEAM&&BAKE, set temperature to 160°C, and set time to 15 minutes. Press START/STOP to begin cooking (the display will show PRE for 20 minutes as the unit steams, then the timer will start counting down).
Step 5
When cooking is complete, check doneness by inserting a wooden toothpick into the middle of the cake. If it comes out clean, remove the rack with the pan and let cool for at least 1 hour. If the toothpick comes out with moist crumbs, continue to bake until the toothpick comes out clean.
Step 6
When the cake has cooled, generously brush sponge with syrup and top with cooked lemons.