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Slow Cooker Lemon Sponge Cake .
Ingredients:
125 soft butter
125 sugar
2 egg
125 self raising flour
1tsp vanilla essence
1tsp baking powder
Zest of a whole lemon
2tbs of lemon curd
Instructions:
Cream butter and sugar add eggs then flour, vanilla zest, lemon curd, whisk well until all combines.
In a bowl 2 or 3 tablespoons of lemon curd, mix well with a couple of drops od cold water, put the curd into lined loaf tin, then the batter cake batter, shake it out, put tin foil on top place in the slow cooker, put water around the loaf tin up to the middle of the tin, and cook on high for 2 or 3 hours, or until skewer comes out clean, once down turn out onto a plate with juice dripping down the cake.
For jam and coconut
Exactly the same as above instead add desiccated coconut, and the same with the jam smooth paste with couple of drops water, and the rest like the lemon cake..
Lemon Sponge Cake
