Lemon Sponge Cake
- 2 large eggs, separated at room temperature
- ¼ cup granulated sugar, divided
- 1 tablespoon milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ¼ teaspoon vanilla extract
- ½ cup cake flour
- 14/ teaspoon sea salt
- Special equipment: 6-inch ring to cut the cake once baked
- Line an 8x8 inch pan with parchment paper and set aside. Preheat oven to 350 degrees Fahrenheit
- Beat the egg yolks in a bowl until light and creamy then whisk in 3 tablespoons of sugar. Whisk in milk, lemon juice, zest, and vanilla extract.
- Sift in the cake flour and salt. Fold until just incorporated.
- In a separate, clean bowl, whip egg whites until frothy and stiff peaks form. Beat in the remaining tablespoon of sugar.
- Gently fold the whites into the yolk-batter until fully combined.
- Pour batter into the prepared baking pan, spread it into a thin even layer, and bake 9-11 minutes until cake is spongey.
- Remove from the oven and let cool completely.
- When you are ready to assembler the cake, you will remove the gelée from the fridge and cut a 5-inch round out of the center.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/blueberry-lemon-mousse-cake-with-mirror-glaze/
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