Lemon Sponge Cake
Description
Perfect with tea and coffee. For a family gathering or a cozy get-together with friends, lemon sponge cake is an ideal choice. Don’t forget to serve it with fragrant tea, strong coffee, a gentle latte, or an invigorating cappuccino. If you like, you can turn the sponge into a juicy cake by layering it with sour cream frosting. No sweet tooth will turn down such a dessert. The bake is ready. Serve it at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Eggs can be chilled, straight from the refrigerator — they will whip up beautifully.
- 2
Step 2
From half a lemon, grate the zest and squeeze out the juice. If fresh fruit is not on hand, you can use lemon flavoring and concentrated lemon juice.
- 3
Step 3
Crack the chicken eggs into a deep bowl for a stand mixer or food processor. Add the sugar and salt to the same bowl and beat for 4–5 minutes until light and fluffy.
- 4
Step 4
Add the lemon zest and juice to the whipped mixture and stir to combine.
- 5
Step 5
Add the high-grade wheat flour and gently fold it into the whipped mixture, but do not beat, so as not to release the air bubbles.
- 6
Step 6
Grease the pan with vegetable oil, both the bottom and the sides. Pour in the sponge cake batter and smooth the top.
- 7
Step 7
Preheat the oven to 180°C and bake the lemon sponge cake for about 30 minutes, until a toothpick inserted into the center comes out clean. After baking, remove the pan from the oven and lay it on its side so the sponge does not sink as it cools.
- 8
Step 8
When it has completely cooled, trim the edges with a knife right in the pan and transfer the pie onto a plate.
- 9
Step 9
This is what the fluffy lemon sponge cake looks like inside.
- 10
Step 10
If you baked a sponge cake for a cake, I recommend making a boiled sour cream custard. You will need 400 ml full-fat sour cream, 4 tbsp wheat flour, 2 chicken eggs, 100 g granulated sugar, and 1 tsp lemon juice.
- 11
Step 11
Place the full-fat sour cream in a cauldron or a saucepan with a non-stick bottom, beat in the chicken eggs, add salt, and pour in the lemon juice. Be sure to add the lemon juice, as it will bring out the creamy flavor of the cream.
- 12
Step 12
Pour in premium wheat flour or replace it with cornstarch.
- 13
Step 13
Carefully whisk everything with a whisk right in the container, then place the container on the stove and set it to medium heat.
- 14
Step 14
Continue stirring the entire mixture constantly for about 8–10 minutes so the cream sets properly. Do not stop stirring, or it will burn and form lumps on the bottom. Cover the hot cream with plastic wrap, pressing it directly against the surface, and chill for about 3–4 hours in the refrigerator.
- 15
Step 15
Cut the lemon sponge cake horizontally into three layers. Place the bottom layer on a serving plate.
- 16
Step 16
Coat the third layer with the cooled pastry cream.
- 17
Step 17
Cover with the second cake layer and spread with cream again, add the third layer and frost the entire cake on top and on the sides. Refrigerate for at least 2 hours.
- 18
Step 18
Garnish the lemon cake to your taste and cut into slices. Serve with coffee, tea, or warm milk. Enjoy your meal!