When I sent my brother a photo of this dessert, he told me the fried egg looked delicious on top of the cake. Okay, yes, with the runny, not quite chilled lemon curd it does look like this if you're too impatient to wait for it to chill - but it was delicious! A lovely light sponge topped with whipped cream and homemade lemon curd. And served with strawberries. Enjoy!
A yummy serving of Lemon Sponge cake!
Light Lemon Sponge with Lemon Curd
I recommend making the lemon curd filling first, since it seems to take the longest time to chill. However, you can speed up the chilling of the curd. I'll explain how after the recipe. You also can serve the lemon curd warm, which is tasty, too!
zest from 2 lemons
juice from 2 lemons (~1/2 cup, make sure to strain for seeds)
2/3 cup water
3/4 cup white sugar
3 Tbsp cornstarch
Heat over medium heat, stirring regularly with a whisk. Once mixture comes to a boil and has thickened a bit, let boil 1 minute. Then add and boil 1 additional minute:
2 egg yolks
1 1/2 Tbsp salted butter
Pour the curd into a large bowl. Cover tightly with plastic wrap. You can chill in the refrigerator OR, place your bowl into a bowl of ice. You can fill a freezer ziploc with ice to place on top of the plastic wrap, too, to speed up the chilling. I use this method when I'm short on time.
Lemon Curd:
In a medium saucepan, whisk together:zest from 2 lemons
juice from 2 lemons (~1/2 cup, make sure to strain for seeds)
2/3 cup water
3/4 cup white sugar
3 Tbsp cornstarch
Heat over medium heat, stirring regularly with a whisk. Once mixture comes to a boil and has thickened a bit, let boil 1 minute. Then add and boil 1 additional minute:
2 egg yolks
1 1/2 Tbsp salted butter
Pour the curd into a large bowl. Cover tightly with plastic wrap. You can chill in the refrigerator OR, place your bowl into a bowl of ice. You can fill a freezer ziploc with ice to place on top of the plastic wrap, too, to speed up the chilling. I use this method when I'm short on time.
Lemon Sponge Cake
Preheat oven to 350 F. Line 2 quarter size baking pans (these are ~9" x 13" metal baking pans) with parchment paper. If you don't have this size baking pan, you can use one large baking pan. I just find that if they aren't perfectly flat, they will result in uneven baking.
Divide 6 eggs.
Beat until stiff peaks:
6 egg whites
3 Tbsp sugar
Egg whites & sugar, whisked until stiff peaks.
In a large bowl, whisk together:
3 egg yolks
1 cup milk
1/2 cup oil
1/2 tsp vanilla extract or bean paste
zest 2 lemons
10 drops lemon essential oil
1/2 cup coconut flour
1/2 cup white rice flour
3/4 cup sugar
1/2 tsp salt
1/2 tsp baking soda
Lemon batter mixture, ready to fold in the egg whites from above.
The next part needs to be done gently, so you don't lost the height from your egg whites. Fold 1/3 of your egg white mixture into the lemon batter. Then fold the remaining egg white mixture, trying not to loose much height.
Gently divide into your prepared pans. Bake at 350 F for 15 - 18 minutes, until a light golden brown. Rest a few minutes then flip onto cooling rack.
Lemon sponges, ready for baking!
Fresh from the oven.
Since these get topped, I didn't worry about just flipping them facedown on the cooling rack.
Whipping Cream
Whisk together until thick:
1 cup heavy whipping cream
2 - 3 Tbsp powdered sugar
To serve, you can cut squares of cake and top with a dollop of whipped cream, a spoonful of lemon curd, and repeat - if you'd like a second layer. Lovely served with sliced strawberries alongside.
Enjoy!
My youngest loves assembling and plating food. She was so excited to put these together.
My girls loved serving these up.
Yum!
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