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Lime drizzle sandwich cake
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40g essential Waitrose Unsalted Butter, softened, plus extra for greasing
330g pack essential Waitrose Victoria Sponge Mix
2 medium essential Waitrose eggs
150ml essential Waitrose semi-skimmed milk
Finely grated zest and juice of 3 essential Waitrose limes
60g caster sugar, plus 1 tbsp
170ml tub essential Waitrose Double Cream
1. Preheat the oven to 190°C, gas mark 5. Grease and line the bases of two 18cm sandwich tins with baking parchment. Put the butter, sponge mix, eggs and milk in a bowl and beat slowly with a hand held electric mixer for 30 seconds. Then increase to full speed for 2 minutes until smooth and creamy. Divide equally between the tins, level the surfaces and bake for 25 minutes until risen and pale golden. Leave in the tins for 5 minutes then transfer to a wire rack to cool slightly.
2. Combine the lime zest with the juice. Pierce the tops of the cakes all over with a skewer and sprinkle the 60g sugar over the cakes in an even layer. Drizzle the lime mixture on top and leave to cool completely.
3. Whip the cream with the 1 tablespoon caster sugar and use to sandwich the cakes together on a serving plate.
This recipe was first published in September 2017.