Sponge Cake in Lemon Sauce

Name: Sponge Cake in Lemon Sauce - Constanta G.
Ingredients: 300 g sugar; 200 ml water; 120 ml syrup from compote (I used cherry); the fruits from the compote are placed in the sponge cake; depending on everyones taste; one lemon (grated zest in the mixture and pulp for soaking); 120 g flour; 6 eggs; 2 tablespoons butter; one packet of baking powder; one packet of vanilla sugar; a pinch of salt.

Desert - Sponge Cake in Lemon Sauce by Constanta G. - Recipia

To prepare a delicious sponge cake, we will start by mixing the egg yolks with 150 grams of sugar. Using a whisk or a mixer, we will work the ingredients until we obtain a frothy cream with an airy and light texture. This step is essential, as the air incorporated into the mixture will help to volumize the sponge cake. Once we have completed this part, we add the syrup from the compote, which will provide moisture and a fruity taste. We continue with vanilla sugar, which will add a delicate aroma, and the grated zest of a lemon, for a touch of freshness and acidity. The next step is to incorporate the flour with the baking powder. It is important to do this gradually, mixing carefully from the bottom up, so as not to lose the air in the composition. At this point, it is essential to beat the egg whites with a pinch of salt until they become a firm foam that can hold its shape. The beaten egg whites are also added gradually to the yolk mixture, continuing to mix gently. This combination will ensure a fluffy and airy sponge cake. After the composition is well homogenized, we grease a baking tray with butter, ensuring it is evenly coated to prevent sticking. We carefully pour the obtained mixture into the tray, taking care to level it. Here and there, we add a piece of fruit from the compote, such as sour cherries, which will add a contrast of flavor and a special aroma. Once the tray is prepared, we place the sponge cake in the oven at a moderate heat, where it will bake for about 40 minutes or until it becomes golden and firm to the touch. In the meantime, we take care of the syrup. In a saucepan, we bring 200 ml of water to a boil together with 150 grams of sugar. When the mixture starts to thicken, we add the lemon cut into pieces, using the same lemon from which we grated the zest. We let the syrup boil for 3 minutes, allowing the flavors to combine and intensify. After the sponge cake has baked, we let it cool slightly before removing it to a platter. It is time to pour the warm syrup over it, which will seep into the sponge cake, enriching it with a sweet and sour taste. This preparation will be a real delight, perfect for any occasion!