Tala Performance Non-Stick 25cm dia Round Springform Cake Pan

Click here to read more about our Performance Bakeware range

Need inspiration? How about trying our moist lemon sponge cake. 

No afternoon tea is complete without a classic lemon sponge cake. Follow my easy step-by-step recipe for a beautifully moist lemon sponge and perfect results every time.

Ingredients:

·         480g caster sugar

·         480g margarine or softened butter

·         8 free-range eggs

·         500g self-rising flour

·         50ml milk

·         Zest of two lemons

·         1 tsp baking powder

 Preheat your oven to 150 degrees Celsius (302 degrees Fahrenheit)

Cream the margarine or butter with the sugar until pale in colour

Add the eggs and zest and mix again until evenly combined

Gently mix in the flour and baking powder, followed by the milk

Your sponge mixture should be quite sloppy; if it feels too sticky and stiff, add in just a dash more milk, no more than 20ml at a time in stages, until it reaches a lovely sloppy consistency!

Use the silicone spatula to scrape the mixture into the Tala cake tin and smooth out the mixture so that the surface is even.

Bake in the centre of the oven for one and a half hours, until a cake tester inserted into the middle of the cake is appears clean when removed

Allow the cake to rest in the tin for five minutes, then remove and allow it to cool on a wire baking rack