16 November 2011
Sponge cake and cream
300 ml fresh cream (you may also use whipped cream)
1 tbsp white sugar
Whip the cream, and before it starts to form peaks add 3/4 of the lemon zest and white sugar. You may also squeeze in about half a lemon's worth of juice onto the cream. Mix thoroughly. Have a taste and add some more sugar or juice if desired.
Chill before serving. Enjoy.
Another variation can be with the use of jam and fresh fruit, and with the lemon removed from the recipe. Spread some jam on top of the sponge cake before cutting it up. Then layer sponge cake with cream in the glass, and top with fresh berries or sliced fruit.
Labels: dessert and treats