Sponge cake in lemon sauce

Name: Sponge cake in lemon sauce - Valeria K.
Ingredients: This recipe is inspired by the magazine Secrets of the Kitchen. We need:; 300 g granulated sugar; 2 vials of lemon essence; 1 vial of orange essence; 120 g flour; 6 eggs; 1 cube of butter; 3 egg whites; 50 g powdered sugar; 1 lemon

Dessert - Sponge cake in lemon sauce by Valeria K. - Recipia

Lemon Sauce Sponge Cake - a simple yet flavorful dessert that will win you over with every bite! This cake has a fluffy texture, and the lemon flavor adds a fresh and invigorating touch. Perfect to enjoy alongside a cup of fragrant tea or a well-brewed coffee, the lemon sauce sponge cake is ideal for both special occasions and personal indulgence. Let’s discover together how to prepare this delightful treat! Preparation time: 20 minutes Baking time: 30 minutes Total time: 50 minutes Servings: 12 Ingredients: - 300 g granulated sugar - 2 vials of lemon essence - 1 vial of orange essence - 120 g all-purpose flour - 6 eggs (separated into yolks and whites) - 1 small cube of butter (for greasing the pan) - 3 egg whites (for meringue) - 50 g powdered sugar (for meringue) - 1 lemon (juice and zest) - 200 ml water (for syrup) Preparation: Step 1: Preparing the sponge batter Start by preparing the batter. In a large bowl, mix the egg yolks with 150 g of granulated sugar. Use an electric mixer on medium speed until it becomes a frothy cream, light yellow in color. This step is essential for incorporating air into the mixture, which will help the sponge cake become fluffy. Step 2: Flavoring Add the lemon and orange essences to the yolk cream. These flavors will enhance the cake's taste and provide a pleasant citrus note. Gently mix to incorporate. Step 3: Adding flour and egg whites Sift the flour and gradually add it to the yolk mixture. Gently fold with a spatula, taking care not to deflate the mixture. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Fold the beaten egg whites into the sponge batter gently, using a spatula, from the bottom up. Step 4: Baking the sponge Prepare a baking pan (approximately 20x30 cm) by lining it with parchment paper and greasing it with butter. Pour the batter into the pan and level the surface. Preheat the oven to 180°C and bake the sponge for 25-30 minutes, or until a toothpick inserted comes out clean. Step 5: Cooling and slicing Once the sponge is baked, let it cool for a few minutes in the pan, then turn it out onto a wire rack to cool completely. Once cooled, cut it into appropriately sized squares. Step 6: Preparing the meringue In a clean bowl, beat the remaining 3 egg whites until stiff peaks form. Gradually add the powdered sugar, continuing to mix until you achieve a glossy meringue. Place a dollop of meringue on each square of sponge. Step 7: Baking the meringue Return the pan to the oven at a very low temperature (approximately 100°C) to dry the meringue for 15-20 minutes, or until it becomes golden. Step 8: Preparing the lemon syrup In a saucepan, bring 200 ml of water to a boil with 150 g of sugar and the juice of one lemon, plus its grated zest. Boil the mixture until the sugar completely dissolves and the syrup thickens. This will give a strong and fresh flavor to your cake. Step 9: Finishing the cake After the meringue has dried, take the pan with the sponge and carefully pour the lemon syrup over the squares. Let the cake rest for 30 minutes to allow the flavors to meld. Serving: Serve the sponge cake chilled, alongside a lemon sauce for an extra burst of flavor. You can garnish with thin slices of lemon or fresh mint leaves. This cake is perfect for festive events or for a relaxing afternoon with friends. Practical tips: - Ensure all ingredients are at room temperature for a uniform and airy mixture. - If you want a gluten-free version, you can substitute the flour with a gluten-free alternative, such as almond flour. - The sponge can be customized with various flavors by adding a few drops of vanilla or almond essence for a different taste. Nutritional benefits: The lemon sauce sponge cake is a good source of energy due to its sugar and egg content. Lemon provides a boost of vitamin C, essential for the immune system. This dessert can be enjoyed in moderation, considering it is sweet and calorie-dense. Frequently asked questions: - Can I use other fruits instead of lemon? Yes! You can experiment with oranges, limes, or even berries for a different flavor. - How can I store the sponge cake? Keep it in an airtight container in the refrigerator to maintain its freshness. It stays well for 3-4 days. - Is it suitable for vegans? Unfortunately, this recipe is not vegan, but you can try substituting the eggs with a mixture of ground flaxseeds and water, for example. Conclusion: The lemon sauce sponge cake is a simple and delicious recipe that comes together quickly and offers a unique tasting experience. With every bite, you’ll feel like you’ve brought a ray of sunshine into your kitchen. I recommend you try this recipe and enjoy the delightful results! Bon appétit!

Sponge cake in lemon sauce

Tags

Categories