Lemon and potato sponge cake

Recipe courtesy of the environmental group Beeston Transition

Sponge ingredients

One small potato, mashed

6oz butter or margarine

6oz sugar

6oz self-raising flour

1 tsp baking powder

Two eggs

Icing

2-3oz icing sugar

2 dessertspoons lemon juice

Cream together the butter and sugar. Beat in the eggs then mashed potato.

Fold in flour and baking powder.

Bake for 30 minutes at 350°F/180°C/Gas mark 4.

Make icing by mixing together the icing sugar and lemon juice. Pour over cake while still warm.