Rosemary and Lemmon Sponge

A lovely afternoon tea deserves a lovely cake. With all my rosemary in flower and my never-ending wish to use flowers on a cake, it was the perfect match.
I love sponges because of how light they are, almost feels like your not eating cake at all…


6 eggs
150g caster sugar
50g corn flour
75g self-raining flour
2tsp lemmon zest
2tsp rosemary leaves

1/4 cup lemon juice
icing sugar ( about 1 cup)
rosemary leaves and flowers to decorate


Beat eggs until thick and creamy, gradually beat in sugar. beat until all the sugar is dissolved.
Blend Lemmon zest, and rosemary to form a past. beat this in with the eggs and sugar.
Fold in triply sifted flours.
pour into a lined 6″ round tin and bake at 180˚C for 30 mins ( or until risen, and it bounces back slowly when pressed on). Cool on a wire rack.

Add icing sugar to lemon juice slowly so the mix forms ribbons ( you may not need all the icing sugar).  Pour over cool cake and allow to drip over the edges.

Before icing sets sprinkle rosemary leaves and flowers over the cake.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s