Lemon Sponge Cake with Mixed Berries and Honey Whip Cream
This is a light tasting, fresh flavoured dessert. Perfect ending to Easter dinner. You can also top the cake with the whip cream first and spoon the berries over top. Either way is delicious.
1 c sugar
1 tbsp lemon zest
1 tsp vanilla
1 c flour
1/2 tsp baking powder
pinch of salt
1/3 c butter, melted
1 1/2 c cold heavy cream (35%)
4-5 tbsp honey
3-4 cups mixed fresh berries
2 tbsp sugar
Fresh mint leaves for garnish, if desired
HONEY WHIP CREAM
SPONGE CAKE -
Preheat oven to 325°F. Beat eggs in a stand mixer at high speed until foamy.
Mix sugar and lemon zest together. Add sugar gradually, beat at high speed for 8-10 minutes.
Add vanilla. Mix the flour, baking powder, and salt. Sift 1/3 of the flour mixture over the eggs, gently fold in.
Repeat 2 more times being careful not to deflate the eggs. Fold in the melted butter.
Divide into prepared pans, lined with parchment paper and greased and floured on the sides.
Bake for 35- 45 minutes depending on the size of pan. When you touch the top of the cake it should spring back. Try not to over bake or the cake may be a little dry. Let cool in the pan for 10 minutes before removing.
This is enough for a 10" round or 9 x 13" pan. (I used 3 6" pans for smaller cakes, I freeze the remaining cakes to use another time)
HONEY WHIP CREAM
Whip cream until slightly thickened, turn off mixer to add the honey, then whip to soft peaks.
About 15 minutes before serving combine the berries in a bowl. Add sugar and stir to combine. Let sit for about 15 minutes. Spoon over top of sponge cake, pour any berry juices in the bowl over top. Sprinkle with mint, serve with whip cream.