Lemon Sponge Cake Recipe
Ingredients
| Egg Whites - 4 nos, room temperature | ||
| Salt | 1/4 Teaspoon (For the Sponge Cake:) | |
| Pure vanilla extract | 1 Tablespoon (For the Sponge Cake:) | |
| Sugar | 1/2 Cup (16 tbs) (For the Sponge Cake:) | |
| White or Unbleached Flour - 1/2 cup | ||
| Almond | 1/2 Cup (16 tbs), skinned (For the Sponge Cake:) | |
| Sugar | 1/2 Cup (16 tbs) (For the Lemon Custard:) | |
| Cornstarch | 2 Tablespoon (For the Lemon Custard:) | |
| Milk - 1 cup OR Water | ||
| Salt - a pinch | ||
| Egg yolks | 1 (For the Lemon Custard:) | |
| Lemon juice | 1/4 Cup (16 tbs), squeezed (For the Lemon Custard:) | |
| Lemon zest | 1/2 Teaspoon (For the Lemon Custard:) | |
| Confectioner’s sugar | 3 Tablespoon (For the Lemon Custard:) | |
| Blueberries OR Raspberries OR Blackberries OR a combination of all three berries - 1 cup | ||
Directions
GETTING READY
1) Preheat the oven to 325°F. Place a sheet of parchment on an ungreased baking pan of 8X12-inch dimensions.
MAKING
2) In a bowl, add the egg whites with salt, whipping them to get stiff peaks.
3) Add in the vanilla extract and fold gently into the egg whites.
4) In another bowl, mix sugar, flour and almonds. Fold the mixture into the egg whites as well.
5) Pour the egg whites batter onto the baking pan. Spread the batter to form a 6X10-inch rectangle.
6) Bake the sponge cake for 15 minutes. Let cool.
7) In a medium saucepan, heat sugar and cornstarch over low flame. Slowly pour in the mik or water, stirring continously.
8) Switch the flame from low to medium. Add in the salt and egg yolks, whisking while bringing to a boil.
9) Add in lemon juice, lemon zest and let boil for a minute longer.
10) Let the lemon custard cool down for about 10 minutes.
11) On a parchment paper, big enough as the cake, dust the onfectioner's sugar.
12) Invert the cooled cake over the paper. Trim the extra edges.
13) Spread about 1 1/4 cups od the lemon custard in a thin layer over the underside of the cake.
14) Carefully, roll the parchment paper up, twisting the ends to secure the cake inside.
15) Refrigerate the lemon sponge cake for about 3 hours.
SERVING
16) Cut the cake into 2-inch slices. Serve chilled with a little bit of the reserved lemon custard.
17) Garnish with fresh berries.
1) Preheat the oven to 325°F. Place a sheet of parchment on an ungreased baking pan of 8X12-inch dimensions.
MAKING
2) In a bowl, add the egg whites with salt, whipping them to get stiff peaks.
3) Add in the vanilla extract and fold gently into the egg whites.
4) In another bowl, mix sugar, flour and almonds. Fold the mixture into the egg whites as well.
5) Pour the egg whites batter onto the baking pan. Spread the batter to form a 6X10-inch rectangle.
6) Bake the sponge cake for 15 minutes. Let cool.
7) In a medium saucepan, heat sugar and cornstarch over low flame. Slowly pour in the mik or water, stirring continously.
8) Switch the flame from low to medium. Add in the salt and egg yolks, whisking while bringing to a boil.
9) Add in lemon juice, lemon zest and let boil for a minute longer.
10) Let the lemon custard cool down for about 10 minutes.
11) On a parchment paper, big enough as the cake, dust the onfectioner's sugar.
12) Invert the cooled cake over the paper. Trim the extra edges.
13) Spread about 1 1/4 cups od the lemon custard in a thin layer over the underside of the cake.
14) Carefully, roll the parchment paper up, twisting the ends to secure the cake inside.
15) Refrigerate the lemon sponge cake for about 3 hours.
SERVING
16) Cut the cake into 2-inch slices. Serve chilled with a little bit of the reserved lemon custard.
17) Garnish with fresh berries.
Chef
