This cake is a light ending to Easter dinner but not light in taste.
Light Lemony Sponge Cake
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Category
Dessert
If you want more raspberries you could scatter some on the first layer of lemon curd. You can make the lemon curd a day ahead to save some time.
Ingredients
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4 egg yolks
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2/3 c sugar
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1/3 c lemon juice
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1 tbsp lemon zest
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1/8 tsp salt
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6 tbsp butter, room temperature
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4 egg whites
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3 eggs
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1 c sugar
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1 tsp vanilla
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1 c flour
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1/2 tsp baking powder
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pinch of salt
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4 tbsp melted butter
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1 c whipping cream
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1/4 c icing sugar
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1 tsp vanilla
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1/4 tsp cream of tartar
Lemon Curd
Sponge Cake
Whipped Cream
Directions
Lemon Curd
Combine all the ingredients except the butter and cook in a double boiler (simmering water) for 10 minutes or until thickened. Whisk while it is cooking.
Remove from the heat and add the butter. Whisk until blended.
Cover with plastic wrap and refrigerate until needed.
Sponge Cake
Beat the eggs until foamy. Add the sugar gradually, then beat at high speed for 8-10 minutes.
Add the vanilla.
Combine the flour, baking powder and salt.
Sift 1/3 over the egg mixture and fold in. Repeat 2 more times making sure the flour is mixed in. Fold in the butter.
Place into a parchment lined 9" cake pan.
Bake at 325° for 40 minutes. Cool in the pan for 10 minutes.
Whipped Cream
Combine all ingredients in a mixing bowl. Mix at medium high speed for about 4 minutes or until stiff peaks form.
Place into a piping bag.
Recipe Note
Slice the cake in half. Pipe the whipping cream around the outside of the bottom layer. Spread half of the lemon curd over the cake. Top with the second layer of cake. Pipe whipping cream around the outside edge and spread the rest of the lemon curd over the cake.
Decorate with the raspberries and mint leaves.