Lemon Cream Sandwich Cake
Here we look at a simple assembly technique to ensure every slice of your cream filled sandwich cakes looks perfect.
Here I want to look at the technique of assembling and finishing a simple sandwich cake and not the baking of the cake itself. In this instance we are looking at a lemon cream sandwich, but this technique would be similar for any number of different cream filled sandwich cakes. A sandwich cake like this can be made with any type of sponge cake such as Genoese or Victoria sponge as I have used here. Notice in the image how the cake is cut so neatly and without the cream squashing out from the sides, it is that neat presentation and finish which is the focus of this recipe.
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Ingredients
- 1 10 inch cake Victoria Sponge
- 150 ml Lemon Pie Filling
- 400 ml Whipping Cream
- 50 grams Caster Sugar
- Icing Sugae For dusting
Ingredients
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Instructions
- Whip your cream to stiff peaks sweeten with caster sugar to create cream Chantilly (Sweetened Cream).
- Put the Sponge cake on the bench and using a cake wire or sharp serrated knife cut the cake in half horizontally. I always like to use a piece of clean grease proof paper on the bench when working with cakes.
- Then spread your lemon filling over the bottom half of the cake
- Now pipe your whipped cream on top of the lemon filling. Then cut the top of the cake into the desired number of portions, here I have used a 24cm (10 inch ) round sponge which I have cut into 12 portions.
- Lift each slice of the cake top and place it on the cream in the same order and once all the slices are sitting on the cream just very gently press them just enough to adherer to the cream but not squash the cream. then dust with icing sugar.
- You now have a cake where the top layer of sponge is cut and the bottom layer is not cut.
- Dust the cake with icing sugar.
- Take a jug of very hot water and place it on the bench, then take a sharp French cooks knife and place the blade in the jug of hot water, remove the knife from the water and wipe it on a clean cloth or kitchen paper and cut through the cake cutting in between where the top slices are cut. Repeat the heating of the blade in the hot water in between each slice ensuring you wipe the blade each time removing any water from the blade, then you can remove each slice of perfectly cut cake and place it on a silver flat or serving tray. Look how neat and perfect the cut cake looks and the cream didn’t get squashed.
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