This lemon sponge cake is extremely appetizing. Don’t look at it for too long because your mouth may begin to water. Try this and let us know what you think!
Ingredients:
1½ cup granulated sugar
2¼ cups Butter 4 ½ sticks, softened
4 eggs
2 tablespoons lemon zest approximately 2 zested lemons
4 tablespoons lemon juice about 2 lemons
2 tablespoons milk
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 lb fresh strawberries hulled and sliced leaving a couple for the top
1¼ cups heavy whipping cream UK-Double Cream
6 tablespoons powdered sugar
1 teaspoons vanilla extract
1 tablespoon skimmed milk powder
Steps:
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Then add the eggs, lemon zest, lemon juice, and milk
Mix well before adding the dry ingredients
Mix until combined (being careful not to over mix).
Split the batter between 2 greased 8-inch round pans.
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.
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 one cooled layer of cake with a layer of strawberries.
Cover the strawberries with the cream.
Extra Tips:
Be sure to prep your pans. Grease your pans and add a circle of baking paper to each pan. This will guarantee the cs come out in one piece.
Cream the butter and sugar well and long enough. This is a vital step that’s too often skipped. When you beat softened butter and sugar together at high speed, it fluffs the butter for a light airy cake texture. Doing this properly takes a full 3-5 minutes. If you skip this step, your cake will be dense, instead of light.
Don’t over mix after adding the flour, over mixing will cause the cake to be heavy and dense. When in doubt - mix by hand.
Be Sure To Measure properly. Baking is a science. If you are not exact, things won’t work as expected.
Leave the cake alone as it bakes. Don’t open the over door during baking cakes need consistent heat, to rise properly. Be patient and you’ll be thrilled with the results.
Cool the cake completely. Don’t rush the filling. Make sure to give your cake enough time to cool. Even a little warmth will make the filling ooze down the sides and ruin your hard work.
Don’t over whip the cream. Over whipped cream will quickly become butter.
Let us know what you think of this lemon sponge cake.