Simon Rimmer scores a lemony hat-trick with this delectable lemon sponge cake soaked in lemon icing and filled with lemon curd mascarpone. Preheat the oven to 180C/350F/Gas 4. Grease and line a ...

Put 2 teaspoons of lemon curd into the base of each mould or teacup, and then share the sponge mixture between them. Tightly cover each one with foil or greaseproof paper. Transfer the moulds to a ...

If you have time when making these madeleines, some traditional French recipes recommend resting the sponge mixture for ...