Lemon sponge and chai cream

11:30 am on 16 November 2015

Step 1: Lemon sponge


          3 tbsp. lemon curd

          1 cup self-rising flour

          ½ cup sugar

          1 cup melted butter

          1 tbsp. baking powder

          2 eggs


          In a bowl, sift the flour and baking powder together. Add the rest of the ingredients transfer to a cake grease line tin or cake pan and cooked for 10 – 15 minutes on a pre-heated oven at 180 degrees C. Once cooked, set aside and cool.

Step 2: Chai cream


          2 x 200 ml cream

          1 thumb sized ginger, crushed

          4 cardamom pods

          5 cloves

          1 cinnamon sticks

          ¼ sugar

          2 premium tea bags


Combine all the ingredients together and simmer to infuse all the flavours in the cream, in a pot, over low to medium heat for 10 -15 minutes. Transfer to a bowl and allow to cool. Once cooled, take the other 200 ml of cream and add to the flavour infused cream and whisk until soft peak.

To assemble:

Cut the cooled cake into bite sized squares. Using a piping bag, pipe the cream over the sliced portions and serve.

From Nine To Noon

Find a Recipe

or browse by title