TANGY LEMON CAKE

Ingredients:-

• 150gms. Mortons Plain Flour
• 50gms. Soft Brown Sugar
• 65gms. Butter
• 40gms. Cornflakes

Filling:-

• 75gms. Mortons Self Raising Flour
• 75gms. Soft Brown Sugar
• 50gms. Desiccated Coconut
• 40gms. Chopped Walnuts
• 1 Egg
• ¼ Teaspoon Vanilla Essence
• Pinch Salt

Icing:-

• 150gms. Icing Sugar
• 25gms. Softened Butter
• 2 Tablespoons Lemon Juice

Stir the plain flour and sugar together in a bowl and rub in the butter.
Crush the cornflakes finely and add to the mixture.
Press into a greased Swiss Roll tin 23cms by 16cms. Bake in a cool oven (150°C, Gas Mark2) for ten minutes.
Make up the filling by mixing the flour, salt, sugar, coconut and chopped walnuts with the egg and essence.
Spread on top of the cooked base and bake in a moderate oven(180°C, Gas Mark 4) for twenty minutes.Cool before icing.
For the icing mix together the icing sugar, lemon juice and butter. Spread on the cake and cut as desired.