MINI LEMON SPONGE CAKES
Provided by Food Network Kitchen
Categories dessert
Time 5h45m
Yield 6 cakes
Number Of Ingredients 25
Steps:
- Make the cakes: Preheat the oven to 350 degrees F. Butter and flour a 6-cup jumbo muffin pan. Beat the egg yolks, 1/3 cup sugar, the vanilla and lemon zest in a large bowl with a mixer on medium-high speed until pale, fluffy and doubled in volume, 3 to 6 minutes. Meanwhile, bring a medium saucepan with a few inches of water to a simmer, then turn off the heat. Combine the egg whites and salt in a large heatproof bowl and place on top of the saucepan (do not let the bowl touch the water). With clean dry beaters, beat the egg whites on medium speed until soft peaks form, about 1 minute, then increase the speed to medium high and gradually add the remaining 1/3 cup sugar; continue beating until stiff peaks form, 2 to 3 more minutes. If the mixture gets too hot, remove the bowl from the pan.
- Gently fold the egg whites into the yolk mixture with a rubber spatula in four batches, sifting in the flour in alternating batches. It's OK if some streaks remain -- do not overmix. Remove 1/2 cup of the batter to a small bowl and whisk in the melted butter, then gently fold back into the batter. Divide the batter among the muffin cups. Bake until the centers spring back when pressed, 18 to 20 minutes. Let cool 5 minutes in the pan on a rack, then loosen with a paring knife and remove to the rack to cool completely.
- Meanwhile, make the filling: Place a fine-mesh sieve in a medium bowl and set in a larger bowl of ice water. Whisk 1/4 cup milk, 2 tablespoons sugar, the egg yolks and cornstarch in a separate medium bowl until smooth. Heat 1 cup milk, 2 tablespoons sugar and the salt in a small saucepan over medium heat until steaming, whisking to dissolve the sugar. Whisking constantly, gradually pour the hot milk into the egg yolk mixture. Return the mixture to the saucepan and cook, whisking frequently, until thickened, 2 to 3 minutes, then continue whisking for 30 more seconds. Remove from the heat and stir in the butter and vanilla. Immediately strain into the bowl set in the ice water and let cool, stirring occasionally, until lukewarm. Remove from the ice water, press a piece of plastic wrap directly on the surface of the filling and refrigerate until completely cooled. When ready to assemble the cakes, whisk in the lemon curd, limoncello and lemon juice. Whip the heavy cream in a medium bowl until stiff peaks form and fold into the filling.
- Make the lemon syrup: Combine the water, sugar and lemon zest in a small saucepan. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Stir in the limoncello. Let the syrup cool.
- Fill the cakes: Trim the domed tops of the cakes to make them level (this will be the bottom). With a paring knife, cut a 1 1/2-inch-wide hole in the cakes; scoop out some of the inside to make a cavity, reserving the scraps. Brush the insides with some of the lemon syrup, then fill with the lemon filling, reserving the rest of the filling for the glaze. Close the hole with the cake scraps. Brush the cakes all over with the syrup until all the syrup is used.
- Glaze the cakes: Place the cakes trimmed-side down on a rack set on a baking sheet. Whisk 5 to 6 tablespoons milk into the reserved lemon filling until pourable. Spoon over each cake to completely cover. Transfer to a platter and refrigerate, uncovered, at least 4 hours or overnight.
- Garnish the cakes: Beat the heavy cream and sugar in a medium bowl until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip and pipe around and on top of each cake. Top with candied lemon peel.
LIGHT LEMON SPONGE CAKE
This is a lemon sponge cake (two tiered) with lemon buttercream, named "light" because this is the comment I receive every time it's eaten
Provided by graceemma
Time 1h20m
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat oven to 160C/fan and then Grease or line the cake tin
- In a bowl add the ingredients FOR ONE TIER one by one in the order stated above, mixing as you go.
- Once the mixture is smooth (airy with a few bubbles is ok) pour it into the lined cake tin.
- Put the cake into the preheated oven for 15 mins, then take out and turn the tin around and put back in for another 18 mins.
- To test if the cake is cooked insert a tooth pick into the dome of the cake, if it comes out clean the cake is ready.
- It should be golden brown on top!
- Leave the cake to cool for about ten minutes in the tin then transfer onto a cooling rack for another 10-15.
- Repeat steps 1-6 for the second cake tier.
- Whilst the cakes are cooling prepare the buttercream;
- using a whisk, whisk the butter ,adding the icing sugar slowly, then when you've added all the icing sugar whisk in the lemon juice and rind.
- When the cakes have each cooled use a pallet knife ~ or flat knife~ to spread HALF of the buttercream onto ONE cake.
- Then carefully place the other cake on top (BEWARE OF ANY BUTTERCREAM SEEPING OUT THE SIDES)
- Use the remaining buttercream for the top of the cake then decorate with icing sugar and raspberries(optional)
LEMON SPONGE CAKE
I found this in an old Nebraska 4-H cookbook the other day. It's wonderfully moist! I would suggest to maybe put a little more lemon juice than suggested (I LOVE lemon!) or maybe even grate a little lemon peel into it. I made a powdered sugar icing with more lemon juice to drizzle on top. The family really liked this one and I'm definitely going to make it again.
Provided by KaDo2609
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, baking powder, and salt.
- In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside.
- Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water.
- Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently.
- Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.
LEMON SPONGE VERTICAL LAYER CAKE WITH RASPBERRY BUTTERCREAM
Provided by Dan Langan
Categories dessert
Time 1h45m
Yield 10 to 12 servings (One 7-inch round layer cake)
Number Of Ingredients 20
Steps:
- For the sponge cake: Preheat the oven to 400 degrees F. Grease the bottom of a rimmed half-sheet pan (18 by 13 inches) and line the bottom only with parchment. Grease the parchment.
- Heat the cream in a microwave-safe bowl in the microwave until steaming, about 1 minute. Add to a large mixing bowl and whisk in the flour, baking powder and salt. Whisk until smooth. add in the 10 egg yolks, vanilla extract, lemon extract and lemon zest, whisking until completely smooth. Set aside.
- In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy, 1 to 2 minutes. Add the vinegar and begin to slowly add the granulated sugar over a 30 second period and then raise the mixer speed to medium high and whip until medium stiff peaks form, about 2 minutes.
- Fold the egg whites into the yolk-flour mixture in 3 additions. Do this carefully to retain an airy mixture. Spread the batter into the prepared pan and smooth the surface.
- Bake until golden in color and springy to the touch, 14 to 16 minutes. Cool in the pan for 5 minutes. Run an offset spatula around the edges of the cake, place a piece of parchment over the surface, place a cooling rack on top and flip the cake out of the pan. Use another cooling rack to flip the cake back over so that it can cool upright.
- For the buttercream: Combine the raspberries, granulated sugar, lemon juice and 2 tablespoons water in a large heavy-bottomed pot and bring to a simmer over medium heat. Use a spoon to crush the raspberries as they cook. Continue to simmer, stirring frequently, until the raspberry pulp has reduced by about half, 10 to 15 minutes. Strain through a sieve and allow to cool (but do not chill).
- Combine the confectioners' sugar, egg whites and vanilla in the bowl of your stand mixer fitted with the whip attachment. Combine on low until the sugar is incorporated and then raise the speed to high and whip for 10 minutes. Add half the softened butter, whipping on low to combine. Add the remaining butter, scrape down the bowl and whip attachment and then return the mixer to medium speed and beat until the mixture is fully combined, light and smooth, 2 to 3 minutes. Add the cooled raspberry sauce with the mixer on low and allow to combine. Add the orange liqueur. Raise the mixer speed to medium high and beat until smooth.
- For the cake and decorations: Cut the cooled cake lengthwise into three strips that are each 4 inches wide and 16 inches long. Spread about 1 cup of the raspberry buttercream over each strip. Roll up the first strip, then line up the end of the first roll with the start of the second strip. Continue rolling until all 3 strips have been rolled. Turn the cake upright and place on a cake stand.
- Cover the cake with the raspberry buttercream. Transfer the remaining buttercream to a piping bag fitted with a small fluted piping tip. Finish the top of the cake with piped dollops of buttercream and a sprinkling of crushed freeze-dried raspberries.
LEMON SPONGE CAKE I
This cake recipe is about 60 years old. I hope that you will enjoy this one.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Sift together flour, salt, and baking powder.
- In a large bowl, beat eggs until fluffy and lemon coloured. Gradually beat in sugar. Stir in lemon juice and flavoring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended. Pour into ungreased pan at once.
- Bake 350 degrees F (175 degrees C) for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in pan. Then loosen sides, and turn out on cake rack to cool completely.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 26.6 g, Cholesterol 47.1 mg, Fat 1.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 158.4 mg, Sugar 17.2 g
LEMON SPONGE CAKE
Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 10-12
Number Of Ingredients 11
Steps:
- Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
- Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
- Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
- When you're ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
- To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.
Nutrition Facts : Calories 409 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
CARAMELIZED LEMON SPONGE CAKE
Like sponge cake but want to prepare a different recipe? We suggest this caramelized lemon sponge cake recipe! It's very tasty and delicious. It's ideal for any special occasion! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Eggs, lemon, granulated sugar, flour HOW TO MAKE CARAMELIZED LEMON SPONGE CAKE: Pour 200 grams (about 1 cup) sugar in a bundt cake pan. Place the cake pan on the stove over low heat until caramelize the sugar (go turning the cake pan until stays completely caramelized). Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge. Beat the egg yolks, the sugar and the lemon zest until obtain a creamy mixture. Add the lemon juice, vanilla extract and mix for 2 to 3 minutes to incorporate. Add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture. Finally, fold gently the whipped egg whites with a spatula. Pour the mixture into the prepared pan and bake for about 30 to 35 minutes. Turn off the oven and unmold the cake onto a plate. Let cool completely and serve. YOU MAY ALSO LIKE: - Orange sponge cake - Sponge cake filled with chantilly and pineapple - Cinnamon and lemon sponge cake - Sponge cake
Provided by Pedro Barbosa
Categories Cakes, Recipes
Time 1h
Yield 12 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC (350ºF). Pour 200 grams (about 1 cup) sugar in a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)). Place the cake pan on the stove over low heat until caramelize the sugar (go turning the cake pan until stays completely caramelized).
- Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.
- In an electric mixer, beat on medium speed the egg yolks, the sugar and the lemon zest until obtain a creamy mixture. Add the lemon juice, vanilla extract and mix for 2 to 3 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture. Finally, fold gently the whipped egg whites with a spatula.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes (the time depends on the oven).
- Turn off the oven and unmold the cake onto a plate. Let cool completely and serve.
Nutrition Facts : Caramelized lemon sponge cake Nutrition facts Serves 12 slices Per Serving % DAILY VALUE Calories 183 Total Fat 2 g(3%) Saturated Fat 0.5 g(3%) Cholesterol 68 mg(23%) Sodium 26 mg(1%) Total Carbohydrate 39 g(13%) Protein 3.5 g
EASY LEMON SPONGE CAKE
My mom loves to eat this Lemon Cake as it's not sweet. It's refreshing, moist and gives a great lemony taste! It can be a muffin or a cake. Best when served warm.
Provided by AbakerA
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar until light and fluffy.
- Beat in eggs.
- Sift over the flour, add lemon juice and rind.
- Fold together to form smooth batter.
- Spoon into the dish and level the top.
- Bake for 30 minutes.
- Top may look wet but the cake should test cooked.
Nutrition Facts : Calories 461.4, Fat 26.2, SaturatedFat 15.7, Cholesterol 155.3, Sodium 613.3, Carbohydrate 51.5, Fiber 0.8, Sugar 29.5, Protein 6.3
LEMON SPONGE CAKE II
A natural, very good, flavorful lemon sponge cake.
Provided by Ken Sekiguchi
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h15m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 10 inch tube pan.
- In a large mixing bowl, combine the egg whites and salt. Whip with an electric mixer until soft peaks form. Continue mixing while gradually adding the 1/4 cup of brown sugar and fructose. Whip to stiff peaks, but not blocky.
- In a medium bowl, combine the egg yolks, brown sugar and fructose. whip with an electric mixer until stiff and pale. Gradually mix in the lemon juice. Remove from mixer and fold sifter flour in by hand with a rubber spatula. Fold 1/3 of the egg whites into the yolk mixture until well blended, then fold the yolk mixture into the remaining egg whites. Pour batter evenly into the prepared pan.
- Bake for 30 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 20.6 g, Cholesterol 58.5 mg, Fat 1.3 g, Fiber 0.2 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 115.5 mg, Sugar 14.5 g
EASY LEMON CAKE (ALL-IN-ONE-LEMON-SPONGE)
A delicious, moist all-in-one lemon sponge. Perfect for a teatime treat, cake sale or as a birthday or celebration cake.
Provided by Charlotte Oates
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Preheat your oven to 160ºC/140ºC fan.Line your baking tins (I use 2 x 20cm round sandwich tins) with baking parchment or reusable baking liners.
- Finely grate the zest of two lemons.
- Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.
- Add the remaining ingredients (4 medium eggs, 225g soft margarine or butter, 225g caster sugar, grated lemon zest and 2 tsp milk) and beat (with an electric mixer on a slow speed or by hand) until combined. Make sure that there are no small lumps of butter/margarine in your mixture. If there are, beat for a little longer until the mixture is smooth.
- Split the mixture equally between the pre-prepared tins. Use the back of a spoon to spread the mixture evenly in the tins.
- Bake for 30-35 minutes. To check if the cake is cooked insert a skewer into the centre and if it comes out clean the cake is ready.
- Leave the cake to cool in the tins for about 10 minutes. Remove them from the tins and then move them to a wire rack to cool completely - Make sure the cake has cooled completely before decorating.
Nutrition Facts : Calories 277 kcal, Carbohydrate 32.3 g, Protein 4.1 g, Fat 14.9 g, SaturatedFat 4 g, Sodium 262.8 mg, Sugar 19.2 g, ServingSize 1 serving
MARY BERRY'S LEMON CAKE
There are three whole lemons used in Mary Berry's lemon cake, lemon drizzle icing and candied peel decorations so the flavour is incredibly intense and delicious. Equipment and preparation: you will need 2x 20cm/8in round sponge tins, greased and base lined with baking parchment.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 12
Steps:
- For the decoration, using a zester, peel long strips of lemon rind. If you haven't got a zester, thinly peel the lemon, then cut into fine strips. Set aside the remaining lemon.
- Place the peel in a saucepan, cover with boiling water and half the caster sugar and boil for one minute. Drain and pat dry, then put onto non-stick parchment paper. Scatter over the remaining sugar and toss to coat the lemon peel. Arrange on the non-stick baking parchment and leave in a warm place to dry out for as long as possible or overnight, until crisp. If you are in a hurry, dry out in a low oven 110C/225F/Gas ¼ for 30 minutes.
- Cut the zested lemon in half and squeeze the juice. Set it aside to make the icing.
- For the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender. Drain, cut the lemons in half and remove any pips.
- Preheat the oven to 180C/350F/Gas 4 (160C fan).
- Place the lemons, including the skin, in a food processor and process until smoothish, but still with some chunky bits. Put the mixture in a small bowl.
- Add all the remaining cake ingredients into the food processor and blend until smooth. Lift out the blade and stir in just over half of the lemon pulp. Set the rest aside.
- Divide the mixture evenly between the two tins and bake for 30 minutes, or until golden-brown and just shrinking from the edge of the tins.
- Leave to cool for five minutes, then turn the cakes out, peel off the baking parchment and leave to finish cooling on a wire rack.
- For the lemon filling, blend the butter and icing sugar in a food processor until smooth and creamy. Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed.
- Cut both cakes in half so that you have four layers. Spread the lemon cream evenly between the layers, stacking them on top of each other.
- Mix the fondant icing sugar with 1-2 tbsp lemon juice (from the lemon used to make the candied zest decoration) to make a thick pouring consistency. Pour the icing over the top of the cake allowing it to drizzle down. Sprinkle the candied lemon rind on top.
LEMON SPONGE CAKE
A stunning lemon layer cake filled with fresh strawberries and cream. This British style sponge cake is tender, moist, and absolutely delectable.
Provided by Erren Hart
Categories Dessert
Time 50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 180°C or 350°F and grease two 8-inch cake pans.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Mix in the eggs one at a time followed by the lemon zest, lemon juice, and milk.
- Add the flour, baking soda, baking powder, and salt. Mix until combined.
- Split the batter between 2 greased 8 inch round pans, and bake for 35-40 minutes or until a cake tester comes out clean.
- Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.
- Place one layer of the cooled cake on a cake plate. Cover with the sliced strawberries.
- To make the cream, add all of the remaining ingredients into a food processor or mixer. Whip until thick (You'll know it's ready to use when you run a spoon through it and it doesn't collapse into the crevice).
- Cover the layer of strawberries with the cream, place the second layer on top of the cream and dust with powdered sugar and decorate with whole strawberries before serving.
Nutrition Facts : Calories 639 kcal, Carbohydrate 52 g, Protein 7 g, Fat 46 g, SaturatedFat 28 g, Cholesterol 208 mg, Sodium 470 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
BEST LEMON CAKE RECIPE (LEMON SPONGE CAKE)
The best lemon cake recipe! This lemon sponge cake made with fresh lemon juice and zest is light, fluffy, soft, and moist. You will love this homemade lemon cake made from scratch and filled with cream cheese frosting.
Provided by Kemi
Categories Dessert
Number Of Ingredients 14
Steps:
- Squeeze out the juice of the lemon and get the zest. Set aside. Prepare the cake pans by rubbing with butter then lining with parchment/baking paper. Sift the flour and baking powder into a bowl and set aside. Preheat the oven at a temperature of 150C (fan) or 170C (Conventional oven).
- In a mixing bowl, add the softened butter and sugar. Use an electric mixer to mix till it turns pale (light in color) and is fluffy. This is called the creaming process.
- Break the eggs one at a time into the creamed butter/sugar mix and beat with the mixer till it comes together.Add the lemon juice and zest and whisk till it's combined.
- Add flour/baking powder mix to the batter and use a spatula to mix. When it's come together, use the mixer to mix till smooth (This takes about 30 seconds. Do not overmix).
- Divide the cake batter equally into the two prepared cake pans. Put the pans in the preheated oven and bake for 35 minutes or till a cake tester when inserted comes out clean.
- Bring out the cakes and leave them in the pan for 5 minutes before turning onto a cake rack to cool.
- When cakes are completely cooled, you can then fill and cover with frosting.
Nutrition Facts : Calories 338 kcal, Carbohydrate 43 g, Protein 4 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 85 mg, Sodium 166 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
LEMON ALMOND SPONGECAKE
Categories Cake Mixer Dessert Bake Kid-Friendly Lemon Almond Gourmet Small Plates
Yield Serves 12
Number Of Ingredients 10
Steps:
- Line a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. Into a bowl sift together the flour, the salt, and the baking powder and whisk in the almonds. In the bowl of an electric mixer beat together the egg yolks, 3/4 cup of the sugar, and the zest until the mixture is very thick and pale, beat in the lemon juice, the vanilla, and the almond extract, and beat the mixture for 3 to 5 minutes, or until it forms a ribbon when the beater is lifted. Add the flour mixture and beat the batter until it is just combined. In another bowl with cleansed beaters beat the egg whites with a pinch of salt until they form soft peaks, beat in the remaining 1/4 cup sugar, a little at a time, and beat the whites until they form stiff peaks. Whisk one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350°F. oven for 15 to 20 minutes, or until the cake is golden and a tester comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a rack, and discard the wax paper. Invert the cake onto another rack and let it stand, uncovered, overnight to dry out. Cut the cake with a serrated knife into 3/4-inch cubes.
EASY MAMON (FILIPINO SPONGE CAKE) RECIPE
Homemade version of the local sponge cake Mamon
Provided by admin
Categories Snack
Time 35m
Number Of Ingredients 11
Steps:
- In a mixing bowl, add-in the egg whites. Whisk until frothy, and soft peaks begin to form.
- Gradually add-in the sugar. Beat until you have soft and stiff peaks.
- In a mixing bowl, add-in the cake flour, baking powder, granulated sugar, salt, and lemon zest. Mix until well-incorporated.
- Slowly pour-in the egg yolk, vanilla extract, melted butter, and water. Mix until well-incorporated and a batter is formed.
- Gradually add-in the meringue into the batter. Mix until well-blended.
- Lightly grease mamon molds or baking cups with butter or oil. Pour-in the batter into the molds until about ¾ full.
- Place in a baking tray and then transfer to the oven. Bake for 15 minutes over about 325F or until golden, soft and fluffy. Insert a toothpick in the center and see if it comes out clean.
- Let it cool. Serve and enjoy!
Nutrition Facts : Calories 243 kcal, Fat 8.6 g, SaturatedFat 4.5 g, Cholesterol 118 mg, Sodium 228 mg, Carbohydrate 37.5 g, Fiber 0.4 g, Sugar 25.3 g, Protein 5.1 g, ServingSize 1 serving
LEMON SPONGE CAKE
This Lemon Sponge Cake Recipe Is the Perfect Option to Add to Your Mother's Day Lunch Menu or Afternoon Tea Celebration of Your Special ...
Provided by Lilly Mathuse
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 170° C/150° C fan/gas 3 and grease an 18 cm, loose-bottomed cake tin with butter and line with some baking parchment paper.
- In a mixing bowl, using an electric whisk, beat 175 g of butter with 175 g of caster sugar until combined and light and fluffy.
- Add 3 large eggs, cracking them in, one at a time and beating until combined, after each addition.
- Add lemon zest from 3 lemons and stir to mix through.
- Fold in 250 g of flour, ½ teaspoon of baking powder, and ½ tsp salt until combined into the mixture.
- Fold in 100 g of Greek yogurt until completely incorporated.
- Transfer the mixture to the prepared baking pan and smooth over the top with a spatula. Bake in the preheated oven for about 50-55 minutes until golden brown and completely baked in the center.
- Cool in the baking pan for about 10 minutes before turning out onto a wire rack to cool completely, before icing.
- In a small mixing bowl, sieve 400 g of icing sugar and gently whisk in enough lemon juice, about 4 tablespoons, until a thick icing forms.
- In a saucepan over medium heat, heat and whisk 200 ml of water with 200 g of granulated sugar until the sugar is completely dissolved then add the julienned peels from 2 lemons and simmer on low for about 15 minutes. Carefully remove with a slotted spoon and drip dry on some kitchen paper.
- Once the cake is cooled and the icing is prepared, generously spoon over the icing, letting it drip all over and down the sides. Decorate the top of the cake with lemon zest of the prepared candied peel, if using.
- Slice, serve and enjoy!
Nutrition Facts : Calories 409, Fat 15g, Carbohydrate 64g, Protein 5g, Sugar 48g, Fiber 1g
LEMON SPONGE CAKE RECIPE
Lemon sponge cake with lemon curd is delicious, quick and easy to make - infused with fresh lemons, it's a light and refreshing bake.
Provided by Sue McMahon
Categories Dessert
Time 55m
Yield Serves: 12
Number Of Ingredients 15
Steps:
- Set the oven to 180°C. To make the cake: Beat the butter. Add the remaining ingredients to it and beat until smooth. Divide mixture between sandwich tins, and level surface.
- Bake cakes in the centre of oven for 30-35 mins, or until they have risen and feel just firm to the touch in the centre.
- Meanwhile, to make syrup: Pour 4tbsp water into a small pan; add sugar. Place pan on a low heat and stir until sugar dissolves. Increase heat and bring mixture to the boil; boil rapidly for 1 min, then remove pan from heat and add lemon juice.
- When cakes are cooked, remove from oven and pour syrup over each one. Leave cakes in tins for about 10 minutes until syrup has soaked in, then transfer to a wire rack to cool completely.
- Cut each cake in half horizontally, to give 4 layers in total. Sandwich together with 1tbsp lemon curd spread between each layer.
- To make the frosting: Beat butter until very soft, then add remaining ingredients and beat well until fluffy. Spread over the top and sides of the cake.
Nutrition Facts : @context https, Calories 527 Kcal, Sugar 51 g, Fat 28 g, Sodium 3.5 g, Protein 5 g, Carbohydrate 65 g
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HOW TO MAKE LEMON SPONGE CAKE - EASY - FOOD ONEHOWTO
From food.onehowto.com
5/5 (4)Total Time 45 mins
- Firstly, to prepare the lemon sponge cake, separate the yolk from the white of the eggs. One of the most traditional ways to do so is using the actual shells, though it's not that recommendable as some of the yolk can fall in, so we recommend doing so with a bottle.
- In the case of the yolks, you must put them in a large bowl and add the sugar in order to beat both ingredients. You can use a manual whisk, but it will be much more practical to do it with an electric whisk or food processor. As you beat it you will see how the mix changes colour, the final result should have a whitish color. Next add the juice and lemon zest and a splash of milk, three tablespoons will do.
- In another bowl, beat the egg whites until stiff, this will give the cake a more spongy texture. To do this we suggest you add a pinch of salt that will help the whites stiffen faster. As in the previous case, the electric whisk will greatly facilitate the task, but it can also be done manually.
- The next step in making your lemon sponge cake will be to sieve the flour to avoid lumps. To do this you can use a pastry specific sieve or a fine strainer you have in your kitchen and with the help of a spoon.We recommend using self-raising flour or pastry specific flour which has already got baking powder in it. However, you can also use normal flour and add baking powder so it grows.
LEMON SPONGE CAKE - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 16Total Time 3 hrs 10 minsCategory DairyCalories 130 per serving
- Combine flour and baking powder. Beat eggs in large bowl with mixer on high speed until blended. Gradually beat in sugar until thick and lemon colored. Blend in vanilla. Add flour mixture; whisk until blended.
- Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool 15 min. Meanwhile, beat pudding mixes and milk with whisk 2 min. Refrigerate until ready to use.
SIMON RIMMER'S LEMON CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 8-12Category Cakes And Baking
- Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in springform cake tin with butter, then add a small amount of flour, turn the cake tin to coat the sides and bottom and shake out any excess.
- For the lemon drizzle, in a bowl, mix together the lemon juice and sugar until the mixture is well combined and the sugar has melted. Set aside.
- For the sponge, beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk.
- Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Carefully fold in the flour using a metal spoon.
- Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.)
- As soon as the cake is cooked, remove it from the springform cake tin and prick the top all over with a cocktail stick. Pour over the lemon drizzle mixture to soak the sponge, then set aside to cool on a wire rack.
- For the filling, whisk the egg yolks and sugar together in a pan over a low to medium heat until the sugar has melted.
- Add the butter, lemon juice and zest, and continue to cook, whisking continuously, for 4-5 minutes, or until the mixture has thickened and is smooth and well combined.
- Using a metal spoon, carefully fold the mascarpone into the cooled lemon curd mixture to create a marbled effect.
- When the sponge has cooled, cut the cake in half horizontally to create two thinner cakes. Spread the lemon filling all over the lower half of the cake, then place the top half (the half that was pricked and soaked in the lemon drizzle) on top.
LEMON CHIFFON CAKE RECIPE: ANGEL FOOD CAKE MEETS POUND CAKE!
From blessthismessplease.com
Reviews 2Category DessertCuisine AmericanTotal Time 3 hrs 25 mins
- Adjust the oven rack to the lower-middle position, and preheat oven to 325 degrees F. Line the bottom of a 16-cup tube pan with parchment paper, but do NOT grease. If you are using a tube pan with a removable bottom (like an angle food cake pan), then you do not need to line it with parchment paper.
- In a medium bowl, add the 5 separated egg yolks, 2 whole eggs, lemon zest, lemon juice, water, oil, and vanilla extract. Whisk to combine well.
MAGICAL LEMON CAKE - JUST A MUM
From justamumnz.com
4.5/5 (250)Estimated Reading Time 3 minsServings 20Total Time 45 mins
- Prepare a cake tin with baking spray - I use my ring tin, but you can easily substitute any 20-25cm tin
- Blitz the washed, quartered lemons NOTE: remove all pips before you add to the food processor and search once blitzed for those you missed. Remove the pips over a bowl to ensure you do not lose any of the juice, fiddly but worth it!
RECIPE: LEMON SPONGE CAKE - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 12Calories 280 per servingTotal Time 1 hr 15 mins
- Preheat the oven to 350°F. Oil two 9-inch round cake pans or one 10-inch tube pan and set aside.
- Add butter, egg yolks, 3/4 cup cold water, lemon extract and zest and beat with an electric mixer on medium speed until smooth, about 2 minutes; set aside.
LEMON SPONGE CAKE WITH LEMON CURD & ROSEMARY BUTTERCREAM
From nelliebellie.com
Estimated Reading Time 6 mins
LEMON SPONGE CAKE WITH VANILLA FROSTING RECIPE | KIERSTEN ...
From kierstenhickman.com
Servings 12Estimated Reading Time 5 minsCategory DessertTotal Time 1 hr 15 mins
LEMON SPONGE CAKE - HOUSE BEAUTIFUL
From housebeautiful.com
Cuisine Comfort FoodEstimated Reading Time 2 minsServings 8-10Total Time 45 mins
- Preheat the oven to 170°C. Grease two 20cm loose-bottomed sandwich tins with a little butter and base line with baking parchment.
- To make the cake batter, put the butter, sugar, eggs, lemon zest, flour and baking powder in a food processor and blend on the pulse setting until lightly but thoroughly combined.
- Place the cakes on the same shelf, in the middle of the oven, and bake for around 25 minutes until well risen and beginning to shrink away from the sides of the tins.
- To make the filling, sift the icing sugar into a large bowl and add the butter and lemon juice. Blend in the food processor until smooth and creamy.
- Place one of the cakes on a plate. Using a rubber spatula, spread the cake with icing, taking care not to lift the sponge. Spoon the lemon curd on top and sandwich with the other cake.
LEMON MASCARPONE SPONGE CAKE | ALLRECIPES.COOKING
From allrecipes.cooking
4.8/5 (6)Total Time 1 hrCategory DessertCalories 356 per serving
LEMON SPONGE CAKE - LIMONEIRA
From limoneira.com
Category DessertEstimated Reading Time 1 min
LEMON SPONGE CAKE - EGGLESS! - BAKE WITH SHIVESH
From bakewithshivesh.com
3/5 (1)Estimated Reading Time 5 mins
LEMON SPONGE CAKE | MY LITTLE ITALIAN KITCHEN
From mylittleitaliankitchen.com
Reviews 15Estimated Reading Time 3 minsServings 6
RECIPE FOR GREEK STYLE LEMON CAKE - GREEK BOSTON
From greekboston.com
Estimated Reading Time 2 mins
DELICIOUS LEMON SPONGE CAKE - IT'S A DANIELLE LIFE
From itsadaniellelife.com
Estimated Reading Time 4 mins
EASY LEMON SPONGE CAKE RECIPE WITH LEMON CURD - SOPHIE ETC
From sophieetc.com
Estimated Reading Time 3 mins
MINI LEMON CURD SPONGE CAKES - BAKING HEAVEN
From foodheavenmag.com
Servings 12Category Mini Cakes
VICTORIA SPONGE LEMON CAKE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
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