• Preheat over to 160C
• Grease & line two 8 inch Sandwich tins
• Use balloon whisk on mixer and beat eggs and sugar on high for 5 minutes or until mixture has a thick ribbon texture
• On a medium speed add lemon essence, sunflower oil, vanilla paste/extract and mix for a minute
• Detatch whisk from mixer and use to fold in flour and lemon zest
• Divide mix between the two lined and greased sandwich tins and bake for 20 minutes or until skewer comes out clean from testing the sponges
• Mix all the syrup ingredients together and brush over sponges
• Put all icing ingredients in to mixer and, using balloon whisk, beat together until nice and thick
• Ice the first layer then place the second layer on top and ice the top sides of cake to give the rough/naked effect or the way that suits you.
• Decorate with sugar zest round the edges of the cake and edible flowers
• Find this recipe and more at www.kareliahouse.co.uk
