Prep
20 MINSBake
35-40 minsServes
8 to 10Difficulty
Easy About
This delicious Lemon & Strawberry Cake makes the most of the first of British Strawberries in a brilliantly simple bake.
Preheat the oven to 180C. Line a 20cm cake tin with parchment paper. Feel free to use a bigger tin or a rectangular baking dish to make a sheet cake, just make sure to adjust the baking time.
In a medium bowl whisk together the Tate & Lyle Caster sugar and egg yolks until pale yellow and fluffy. Slowly add all other ingredients and mix them in together.
In a separate bowl mix the egg whites until you get soft peaks. Using a spatula, fold them into your cake mixture.
Pour the sponge mixture into your cake tin and top with half of the sliced strawberries. Bake for approximately 35 to 40 minutes, until golden. If you are using a bigger cake tin then your sponge should be baked in less then 30 minutes. Check by inserting a toothpick in the middle of the cake, if the toothpick comes out clean then the cake is baked.
Let it cool down slightly before slicing. You can serve it warm with a spoonful of clotted cream (or vanilla ice cream) and the rest of the fresh strawberries or you can cool it down completely to a room temperature and top the entire cake with more fresh strawberries.
Ingredients – 9 items
1
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Self raising flour
Milk
Room temperature
Coconut oil
Or sunflower oil
Eggs
Room temperature, egg whites and yolks separated
Vanilla paste
Zest of one lemon
Lemon juice
Strawberries
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Tate & Lyle Caramel Flavour Beverage Syrup added to your coffee, stirs in smooth and golden. A little sweetness to those darker mornings — because sometimes a slower start is just what you need.
#TateAndLyleSugars #CaramelSyrup #ClocksGoBack #CoffeeTime
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You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
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- Fill your glass with ice, if using, then pour in your espresso.
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- Finish with a generous dusting of cocoa powder and a sponge finger!
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Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
Finish: Give them a final dusting of Tate & Lyle`s Cane Icing Sugar for an extra sweet touch. ✨
Soft, creamy and fruity — a fun new way to enjoy dessert! 🍓
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Made with Tate & Lyle Fairtrade Cane Jam Sugar with Pectin, it`s the perfect way to capture the taste of the season.
Find the recipe via the link in our bio.
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Find the full recipe on our website – link in bio.
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Ready to get baking? Find the full recipe on our website – link in bio.
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Our syrup range are available on Amazon and at sugarandsyrup.com
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