Victorian Sponge Cake

By

51 likes 27 klips

The perfect warm weather cake.

p3iHJGD3J7 Kitchenbowl
Prep Time

20 min

PT20M
Cook Time

30 min

PT30M
Wait Time

--

PT0S PT50M
Victorian Sponge Cake

Ingredients

Serves 8
8 servings Serves

Instructions

Step 1

Preheat oven to 350F. Grease & flour two 8” cake pans. Separate the egg whites & egg yolks. In large mixing bowl, combine sugar & lemon zest.

Preheat oven to 350F. Grease & flour two 8” cake pans. Separate the egg whites & egg yolks. In large mixing bowl, combine sugar & lemon zest.

Step 2

Add egg yolks in the bowl & beat until combined. When it's thick & creamy, aggressively stir in a steady stream of boiling water; stir in lemon juice.

Add egg yolks in the bowl & beat until combined. When it's thick & creamy, aggressively stir in a steady stream of boiling water; stir in lemon juice.

Step 3

Sift flour twice, then sift over top of egg yolk mixture.

Sift flour twice, then sift over top of egg yolk mixture.

Step 4

Fold flour in gently until just incorporated.

Fold flour in gently until just incorporated.

Step 5

In a stand mixer with a whisk attachment, whip the egg whites until thick & gently fold this into the other eggy batter.

In a stand mixer with a whisk attachment, whip the egg whites until thick & gently fold this into the other eggy batter.

Step 6

Divide mixture evenly between pans. Bake for 30-32 minutes or until top springs back when touched.

Divide mixture evenly between pans. Bake for 30-32 minutes or until top springs back when touched.

Step 7

Invert onto wire racks once pans are cool to touch. Let cakes cool completely before finishing it with sweet whipped cream & strawberry slices.

Invert onto wire racks once pans are cool to touch. Let cakes cool completely before finishing it with sweet whipped cream & strawberry slices.

Step 8

For the sweet whipped cream, use a stand mixer with whisk attachment. Whip cream, vanilla extract & confectioner’s sugar until mixture is stiff.

For the sweet whipped cream, use a stand mixer with whisk attachment. Whip cream, vanilla extract & confectioner’s sugar until mixture is stiff.

Step 9

Divide sweet whipped cream and strawberry slices between the two layers of cake. Decorate and pipe whipped cream as desired.

Divide sweet whipped cream and strawberry slices between the two layers of cake. Decorate and pipe whipped cream as desired.

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About the Creator

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anniew

Former food professional and Betty Crocker Test Kitchens alumni. Portfolio: janniewang.com Blog: fritesandfries.com Instagram: instagram.com/j.anniewang

Victorian Sponge Cake

Victorian Sponge Cake

By anniew

The perfect warm weather cake.

Prep Time

20 min

Cook Time

30 min

Wait Time

--

Ingredients

Serves 8

Instructions

Preheat oven to 350F. Grease & flour two 8” cake pans. Separate the egg whites & egg yolks. In large mixing bowl, combine sugar & lemon zest.

Step 1

Preheat oven to 350F. Grease & flour two 8” cake pans. Separate the egg whites & egg yolks. In large mixing bowl, combine sugar & lemon zest.

Add egg yolks in the bowl & beat until combined. When it's thick & creamy, aggressively stir in a steady stream of boiling water; stir in lemon juice.

Step 2

Add egg yolks in the bowl & beat until combined. When it's thick & creamy, aggressively stir in a steady stream of boiling water; stir in lemon juice.

Sift flour twice, then sift over top of egg yolk mixture.

Step 3

Sift flour twice, then sift over top of egg yolk mixture.

Fold flour in gently until just incorporated.

Step 4

Fold flour in gently until just incorporated.

In a stand mixer with a whisk attachment, whip the egg whites until thick & gently fold this into the other eggy batter.

Step 5

In a stand mixer with a whisk attachment, whip the egg whites until thick & gently fold this into the other eggy batter.

Divide mixture evenly between pans. Bake for 30-32 minutes or until top springs back when touched.

Step 6

Divide mixture evenly between pans. Bake for 30-32 minutes or until top springs back when touched.

Invert onto wire racks once pans are cool to touch. Let cakes cool completely before finishing it with sweet whipped cream & strawberry slices.

Step 7

Invert onto wire racks once pans are cool to touch. Let cakes cool completely before finishing it with sweet whipped cream & strawberry slices.

For the sweet whipped cream, use a stand mixer with whisk attachment. Whip cream, vanilla extract & confectioner’s sugar until mixture is stiff.

Step 8

For the sweet whipped cream, use a stand mixer with whisk attachment. Whip cream, vanilla extract & confectioner’s sugar until mixture is stiff.

Divide sweet whipped cream and strawberry slices between the two layers of cake. Decorate and pipe whipped cream as desired.

Step 9

Divide sweet whipped cream and strawberry slices between the two layers of cake. Decorate and pipe whipped cream as desired.

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