Lemon sponge cake, with its citrus undertones, has a way of captivating my taste buds in a carefree way. At first you start thinking ....Ok this is a nice sponge cake, but then as you slowly savour the morsel of happiness in you mouth, the acid, sweet tinge of flavour tickles your tongue into excitement....Enticing you to take another bite..... but not too much because you don't want to eat it all in one go.
Or, you might just be bold enough to have another slice from the serving tray, in between some empty chatter with your friends and a sip of sorrel drink, being careful to wrap one extra slice in a napkin to put in your handbag to carry home ......Yeah my imagination is going wild as usual lol. 🙂
So, as you see already this is not a cake to serve to your guests until you have had a piece for yourself. Yes, when we made it, I did not even have a chance to photograph the cake properly and people were hovering around like Corbeaux waiting for me to give the ok, before they swooped down on it....Who say corbeaux doh eat sponge cake hahaha!! 🙂
Oh, by the way they did not even wait for the cake to cool before having it "in their beaks" lol!! 🙂 by the time I looked around the cake disappeared.......
Anyhow enough about corbeaux and sponge cake lol!! Dust out you cake pan and apron; we goin' and make lemon sponge cake. Enjoy!
Lemon Sponge Cake Recipe
LEMON SPONGE CAKE
1 cup shortening
2 ¼ cups white sugar
2 tsp. vanilla extract
1 tbsp. lemon juice
1-2 tsp. lemon peel, grated
6 large eggs, separated
3 cups all purpose flour, sifted
1 tsp. baking powder
1 tsp baking soda
Pinch of salt
¾ cup evaporated milk
Preheat oven to 350 degrees F. Grease and flour two 9 inch round baking pans.
In a large bowl, beat shortening and 1 ½ cups sugar with an electric mixer.
bowl sift together flour, baking powder, baking soda and salt.
Add flour mixture and milk alternately to batter, blending until smooth.
gradually add remaining sugar, beating until stiff peaks form.
Gently fold beaten egg whites into batter.
Pour batter into prepared baking pans.
Bake at 350 degree F for about 1 hour or until a wooden pick inserted in the center of the cake comes out clean.
Cool cake for 5 minutes. Invert onto a wire rack and cool.
To make the frosting. In a medium bowl, with an electric mixer on medium speed, beat the butter for 10 minutes. Beat in the confectioners' sugar. Add the milk and vanilla extract. Beat until smooth. Spread frosting evenly over the slightly warm cake. Decorate with sprinkle if desired.
See you soon with another recipe. Leave a comment if you like my lemon sponge cake recipe.
Lemon Sponge Cake
- 1 cup shortening
- 2 ¼ cups white sugar
- 2 tsp. vanilla extract
- 1 tbsp. lemon juice
- 1-2 tsp. lemon peel grated
- 6 large eggs separated
- 3 cups all purpose flour sifted
- 1 tsp. baking powder
- 1 tsp baking soda
- Pinch of salt
- ¾ cup evaporated milk
- Lemon-Vanilla Frosting:
- 2 tablespoons butter softened
- 1 ½ cups sifted confectioners’ sugar
- 1 tablespoon milk
- 1 ½ teaspoons vanilla extract
- lemon zest
- Preheat oven to 350 degrees F. Grease and flour two 9 inch round baking pans.
- In a large bowl, beat shortening and 1 ½ cups sugar with an electric mixer.
- Stir in vanilla, lemon juice and lemon peel.
- Add egg yolks, one at a time, beating after each addition.
- In a medium bowl sift together flour, baking powder, baking soda and salt.
- Add flour mixture and milk alternately to batter, blending until smooth.
- In a clean, medium bowl, beat egg whites until frothy,
- gradually add remaining sugar, beating until stiff peaks form.
- Gently fold beaten egg whites into batter.
- Pour batter into prepared baking pans.
- Bake at 350 degree F for about 1 hour or until a wooden pick inserted in the center of the cake comes out clean.
- Cool cake for 5 minutes. Invert onto a wire rack and cool.
Ah gone 🙂