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Simple Sponge cake from Canadian Living Recipe

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This recipe for Simple Sponge cake from Canadian Living is from Dawson Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

With Raspberry Lemon cream filling
Ingredients:  
Ingredients:  
6 eggs
1 cup granulated sugar
1 tbsp lemon zest
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking powder
pinch of salt
1/3 cup butter, melted

1 tbsp icing sugar
Directions:
Directions:
Line the bottom of a 10-inch (3L) springform pan with parchment paper; grease sides. Set aside.
Set eggs in a bowl of warm water (100ºC/ 40ºF) for 5 minutes.

In electric stand mixer (or with hand mixer) on medium high speed, beat eggs until foamy. Gradually beat in sugar until pale yellow and mixture falls in ribbons when beaters are lifted, about 10 minutes. Fold in lemon zest and vanilla.

Sift together flour, baking powder and salt; soft one-third over egg mixture and gold in. Repeat twice. Transfer one-quarter to bowl; fold in butter. Fold back into remaining batter. Pour into prepared pan.

Bake in 325ºF oven until cake springs back when lightly touched invented, 45 to 50 minutes. Let cool in pan on rack for 10 minutes. Remove side of pan; let cake cool on rack. Sprinkle with icing sugar and serve with fresh fruit, whipped cream, or with raspberry lemon cream

*recipe can be made ahead: wrap in plastic wrap and store for up to 24h, or overwrap with heavy duty foil and freeze for up to 2 weeks*
 

Raspberry Lemon Cream
Ingredients:  
Ingredients:  
1 pkg unflavoured gelatin
3 eggs
2 egg yolks
1 1/4 cupsgranulated augar
1 tbsp grated lemon zest
2/3 cups lemon juice
1 1/3 cups whipping cream
3 cups raspberries
Directions:
Directions:
In a small
Bowl, sprinkle gelatin over 3 tbsp water; set side

In heatproof bowl, whisk together eggs, egg yolks, sugar, lemon zest and lemon juice. Set over saucepan of simmering water; cook, stirring frequently, until translucent and thick enough to softly mound on spoon, about 20 minutes.

Strain into large bowl. Stir in gelatin mixture until melted. Place plastic wrap directly on surface; refrigerate, stirring every 10 minutes, until cool and thick enough to mound on spoon, about 1 hour

In bowl, whip cream; fold one-third into lemon mixture. Fold in remaining cream. Fold in 2 1/3 cups of the raspberries. Set aside.

Line bottom and side of same springform pan with waxed or parchment paper. Cut sponge cake horizontally into thirds. Place top cake layer, cut side up, in pan. Spread with half of the lemon cream. Top with middle cake layer, remaining lemon cream and remaining cake layer, cut side down. Cover nd refridgerate until set, about 4 hours. (Can be made ahead and refridgerated up to 24h.)

Remove sides of pan. Sprinkle top with icing sugar and arrange raspberries. Cut and serve.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
60-70 minutes
Personal Notes:
Personal Notes:
Cake is light and fluffy and goes wonderfully with fresh fruit.

 

 

 

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