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Recipe: Lemon Sponge Cake

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This is one of those easy-peasy recipes that can be dressed up pretty easily. If I'm making this for immediate family, I bake, torte and fill one cake. If company's coming, I double the recipe for a impressive 4-layer cake. Kids love this recipe because of the frosting and if I'm serving this to little ones, I often skip the lemon. But for grownups, the lemon balances out the sweetness and adds a little sophistication. - Jennifer, Diggit Community Manager


LEMON SPONGE CAKE

3 eggs
1 cup sugar
1 cup flour
1 tsp. baking powder
1/2 cup milk
2 tbsp (1/8 cup) butter
zest of one lemon
tsp vanilla

Cream eggs and sugar well, add vanilla & lemon zest. Add half flour and powder - fold in gently until mixed. Fold in the rest of the flour mixture.

Heat milk just enough to melt butter (about 60 sec. in micro). Fold in a little at a time into dough, mixing well. Pour into greased or lined small springform pan or 9 X 13 pan. Bake 30 minutes ( or until toothpick comes out clean) at 350.

When you take it out of the oven drop it - right side up and still in the pan - from about 10 inches onto a flat surface. This stops it from falling. Then put the pan upside down on top of paper towel on a wooden cutting board to cool for 5 mins. This will give you a nice flat surface. Remove the cake from the pan, leaving the parchment paper on and cool right-side-up on a rack. Cool completely.

Tort (cut cake into layers) and spread with a very thin layer of Meyer lemon marmalade.


LEMON 7-MINUTE FROSTING (using a stand mixer)

2 egg whites (room temp)
zest of 1/2 lemon
1 tsp vanilla
1 cup of sugar
1/4 tsp cream of tartar
dash of salt
1/3 cup of water

Put egg whites & lemon zest in the bowl of your mixer with vanilla - set aside

Bring sugar, water & cream of tartar to a boil until sugar melts

Start beating egg whites on high and slowly drizzle in hot sugar water. Continue to beat on high for 4-5 minutes or until glossy gorgeous stiff peaks form.

Spread the frosting between the layers and on top of the marmalade. Assemble the cake and slather and swirl the frosting on nice and thick-like. Garnish with candied lemon peel or edible rose petals, if you're feeling fancy. Refrigerate if not serving right away, but do bring it to room temperature before you dig in.

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