Devonshire Cream

Devonshire Cream

This is an excellent basic sponge cake. It does not keep well and is thus best baked and eaten on the same day. But it freezes well.

5 extra-large eggs

100g plain flour

50g cornflour

5 extra-large eggs

200g castor sugar (divide into half)

grated rind and juice of 1 lemon

pinch of salt


250ml whipping cream

75g icing sugar


40g cocoa powder

100g icing sugar

sufficient boiling water


Preheat oven to 180*C. Lightly grease a 23cm round baking tin or spray with spray and cook.

– Separate eggs. Sift flour and cornflour twice.
– Beat egg whites till stiff but not dry. Gradually beat in half the castor sugar.
– IN a separate bowl, beat egg yolks, lemon rind and juice until fluffy an light,
– Then, gradually beat in remaining sugar. Continue beating until mixture is thick and creamy. Fold egg whites into egg yolk mixture.
– Add flour and fold in gently. Pour into prepared cake tin and bake for 40-50min or until a skewer comes out clean. Remove and leave to rest for 5min and then turn out onto a cooling rack to cool down completely.
To make filling: Beat cream and icing sugar until thick.

Slice cake horizontally . Sandwich cake halves together with cream.

To make topping: Sift together cocoa and icing sugar. Mix with boiling water into a fairly runny glaze. Stand to thicken

*** Watch time when baking this cake. 40-45min may be too much. So check cake after 30-35min.


Lemon Icing: Mix 15ml of lemon juice with 100g icing sugar and mix until smooth. Soften with fresh cream. Use to decorate cake.

Share this post

Post Comment