Today we present a delicious recipe for a traditional sponge cake filled with lemon cream and topped with Italian meringue. This dessert is perfect for serving at tea time or as a post-dinner treat. Although it involves several steps, it is well worth the effort as it is an exquisite,...
Ingredients
Sponge Cake
eggs5
Sugar200g
Flour200g
Lemon Cream
- eggs4
- Sugar1cup
Cornstarch (Maizena)4tbsp
Butter100g
lemons3
Italian Meringue
egg whites6- Sugar420g
Water150mL
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Lemon Cream-Filled Sponge Cake
Sponge Cake
- Step 1
In a bowl, combine the eggs and sugar. Beat until the mixture is smooth and light yellow in color.
- Step 2
Gradually add the flour to the mixture, previously sifted, using gentle folding motions.
- Step 3
Pour the batter into a baking pan that has been greased with butter and dusted with flour. Line the base with parchment paper.
- Step 4
Bake in a moderate oven for about 30 minutes.
Lemon Cream
- Step 1
Place all the cream ingredients in a saucepan, including the lemon zest and juice.
- Step 2
Cook the mixture in a double boiler, stirring constantly, until it thickens.
- Step 3
Remove from heat and let cool. Refrigerate the cream for about two hours.
Italian Meringue
- Step 1
In a bowl, beat the egg whites until stiff peaks form.
- Step 2
Prepare a syrup by boiling the sugar and water until it reaches the soft-ball stage.
- Step 3
Gradually pour the hot syrup into the beaten egg whites while continuing to beat until the mixture cools down.
Assembly
- Step 1
Slice the sponge cake into three layers. Fill each layer with the chilled lemon cream.
- Step 2
Decorate the cake with the Italian meringue using a piping bag fitted with a star tip.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the eggs are at room temperature for better volume when beating.
Use fresh lemons for the best flavor in the lemon cream.
When making the Italian meringue, pour the syrup slowly to avoid cooking the egg whites.
Chill the cake thoroughly before serving for the best texture and flavor.
FAQS
Can I make the lemon cream ahead of time?
Yes, you can prepare the lemon cream up to two days in advance and store it in the refrigerator.
What is the soft-ball stage for the syrup?
The soft-ball stage is when the syrup reaches a temperature of 235–240°F (112–116°C).
Can I use store-bought meringue instead of making Italian meringue?
While store-bought meringue can be used, Italian meringue provides a better texture and flavor for this recipe.
How do I know when the sponge cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I freeze the sponge cake layers?
Yes, you can freeze the sponge cake layers for up to one month. Wrap them tightly in plastic wrap and store in an airtight container.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia