Gluten Free/Egg Free Lemon Sherbet Sponge Cake

You will need:

For the sponge:

350g of gluten free self-raising flour

140g of margarine

120g of caster sugar

2tbsp of golden syrup

300ml of milk

Zest of 2 lemons

For the butter icing:

70g of butter

140g of icing sugar

For the lemon icing:

2-3 tbsp lemon juice

250g of icing sugar

Yellow food colouring

For decoration:

Lemon rind

Lemon sherbert

Preheat the oven to 190C and line two cake tins.

In a large bowl, cream together the margarine, caster sugar, golden syrup and lemon zest until light and fluffy.

In a separate bowl, weigh out the self raising flour and measuring out the milk in a jug. Add a little flour and a splash of milk and beat until well combined. Repeat this until all the milk and flour is gone.

Pour the cake mix evening into the two cake tins, bake for 20-25 mins until golden brown.

Remove the cakes from the oven and leave to cool completely.

Whilst the cakes cool, you can make the icing. Beat together the ingredients for each icing in small bowls until they reach a smooth consistency.

Spread the butter icing on the bottom cake layer and carefully place the top layer on the cake. Spread the lemon icing on the top layer and sprinkle the lemon sherbet evenly. Add curled lemon rind to decorate.