Lemon Sponge Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 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
Instructions
  1. Line an 8x8 inch pan with parchment paper and set aside. Preheat oven to 350 degrees Fahrenheit
  2. 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.
  3. Sift in the cake flour and salt. Fold until just incorporated.
  4. In a separate, clean bowl, whip egg whites until frothy and stiff peaks form. Beat in the remaining tablespoon of sugar.
  5. Gently fold the whites into the yolk-batter until fully combined.
  6. Pour batter into the prepared baking pan, spread it into a thin even layer, and bake 9-11 minutes until cake is spongey.
  7. Remove from the oven and let cool completely.
  8. 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/