Made a 3 egg sponge mixture
i.e. 6oz plain flour, caster sugar, margarine, grated lemon rind
Added handful of desiccated coconut and splash of vanilla essence to the mix.
Lined a ?23 inch tin with parchment paper.
Baked for 20 minutes at 170C
Leave in tin for 5 or so minutes, turn out of tin then gently peel off paper.
Top with lemon curd and sprinkle with coconut.
Baked for 20 minutes at 170C
Leave in tin for 5 or so minutes, turn out of tin then gently peel off paper.
Top with lemon curd and sprinkle with coconut.
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