Devil's Lemon Sponge Cake

Pre heat oven to 175 degrees.

Grease 2 (8 inch diameter) circular cake tins.

Place all ingredients in a bowl or food processer.

Combine all iingredients until well mixed and smooth in consistency (whizz for about 20 seconds if using a food processer).

Divide the mixture equally between the two cake tins.

Bake in oven for 20-30 mins until the tops are lightly browned and springy to the touch.

Remove from oven and turn out onto a cake rack to cool.

Sandwich the two cakes together with your choice of filling - I like seedless raspberry jam or lemon curd.

Lightly dust the top of the cake with icing sugar.