Print Recipe

Lemony Easter Sponge Cake

Ingredients

Cake

Topping and Garnish



Instructions

  1. Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line with wax paper; grease paper. Dust with flour; tap out excess.
  2. To prepare cake, beat together egg yolks, sugar and lemon peel until light and fluffy. Sift flour over egg mixture. Gently fold in until almost combined. Stir in melted butter.
  3. Beat egg whites at high speed until firm, but not stiff, peaks form. Stir one-quarter of beaten egg whites into batter. Fold in remaining whites. Spoon batter into prepared pans; smooth tops.
  4. Bake cakes until golden and a wooden pick inserted in the center comes out clean, 25 to 30 minutes.
  5. Transfer pans to wire racks to cool slightly.
  6. Loosen cakes by running a metal spatula around sides of pans. Turn cakes out onto wire racks to cool completely.
  7. Remove paper.
  8. To prepare topping, in the top of a double boiler set over simmering (not boiling) water, mix together eggs, sugar, lemon juice, butter and salt. Cook over medium heat, stirring frequently, until thickened, 15 minutes.
  9. Transfer topping to a bowl; cool to room temperature. Cover with plastic wrap; chill for 1 hour.
  10. Place 1 layer on a serving plate. Spread one-quarter of topping over cake. Top with second layer. Spread remaining copping over top and sides of cake. Press coconut onto sides. Garnish with candied violets.


Yield: 10 servings


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.