Lemon Yogurt Sponge Torte Recipe
Here is a well sought after recipe of Lemon Yogurt Sponge Torte. The Lemon Yogurt Sponge Torte is made with lemon which is easily available at any grocery store. Lemon Yogurt Sponge Torte goes perfectly as Dessert. If you love this Lemon Yogurt Sponge Torte recipe, do share it with your friends.
Ingredients
1 cup shredded coconut
4 eggs, separated
3/4 cup sugar
1 1/2 tablespoons lemon juice
1 teaspoon baking powder
1/2 teaspoon grated lemon peel
1/2 cup all-purpose flour
2 cups lemon-flavored yogurt
3/4 cup whipping cream
1 tablespoon sugar
Lemon slices for garnish
Directions
Spread coconut on a large baking sheet and bake in a 350° oven for 4 minutes or until golden.
Lightly grease a 10 by 15-inch jelly roll pan.
Line pan with wax paper; grease the paper.
In a small bowl, beat together egg yolks, 1/2 cup of the sugar, lemon juice, and baking powder until thick and lemon-colored.
Stir in lemon peel and 1/2 cup of the coconut.
In a large bowl, beat egg whites until soft peaks form.
Gradually beat in the remaining 1/4 cup sugar until stiff peaks form.
Gently fold egg yolk mixture and flour into beaten whites until blended.
Pour into prepared pan, spreading evenly.
Bake in a 375° oven for 10 to 12 minutes or until top springs back when lightly touched.
Place a piece of wax paper on a large rack (or two smaller racks).
Invert cake on rack and peel off paper used in baking; cool.
Cut cake into two layers.
Place one layer on a serving platter and spread with yogurt Set remaining cake layer on yogurt.
Whip cream just until stiff; flavor with the 1 tablespoon sugar.
Spread whipped cream over top of cake and sprinkle with the remaining 1/2 cup coconut.
Garnish with lemon slices.
Chill for at least 2 hours or overnight.
Lightly grease a 10 by 15-inch jelly roll pan.
Line pan with wax paper; grease the paper.
In a small bowl, beat together egg yolks, 1/2 cup of the sugar, lemon juice, and baking powder until thick and lemon-colored.
Stir in lemon peel and 1/2 cup of the coconut.
In a large bowl, beat egg whites until soft peaks form.
Gradually beat in the remaining 1/4 cup sugar until stiff peaks form.
Gently fold egg yolk mixture and flour into beaten whites until blended.
Pour into prepared pan, spreading evenly.
Bake in a 375° oven for 10 to 12 minutes or until top springs back when lightly touched.
Place a piece of wax paper on a large rack (or two smaller racks).
Invert cake on rack and peel off paper used in baking; cool.
Cut cake into two layers.
Place one layer on a serving platter and spread with yogurt Set remaining cake layer on yogurt.
Whip cream just until stiff; flavor with the 1 tablespoon sugar.
Spread whipped cream over top of cake and sprinkle with the remaining 1/2 cup coconut.
Garnish with lemon slices.
Chill for at least 2 hours or overnight.
