Sponge cake in lemon sauce

Sponge Cake with Meringue and Delicious Lemon Syrup

Preparation Time: 30 minutes
Baking Time: 40 minutes
Total Time: 1 hour and 10 minutes
Number of Servings: 12

Welcome to your kitchen! Today, I invite you to discover a delicious and easy-to-make recipe, perfect for any special occasion or a relaxing afternoon at home. This is a sponge cake with meringue and a lemon syrup that will surprise you with its intense flavor. This recipe beautifully combines sweet and tangy in a perfect way, and each bite will make you feel like you're in a true dessert paradise.

Recipe History

Sponge cake is a classic dessert with deep roots in culinary tradition, appreciated in various forms over time. Whether served plain or with various creams and syrups, this dish is a favorite for many. Combining it with meringue and lemon syrup adds a touch of sophistication and a pleasant contrast of textures, transforming it into a memorable dessert.

Ingredients

- 300 g granulated sugar
- 2 bottles of lemon essence
- 1 bottle of orange essence
- 120 g flour
- 6 eggs
- 1 cube of butter (approximately 30 g)
- 3 egg whites
- 50 g powdered sugar
- 1 lemon (for juice and zest)
- 200 ml water

Preparing the Sponge Cake

1. Preparing the Batter
Start by separating the egg yolks from the whites. In a large bowl, mix the yolks with 150 g of granulated sugar using a mixer on medium speed until you achieve a frothy and light-colored mixture. This step is essential for incorporating air into the batter, contributing to a fluffy texture.

2. Adding Flavors and Ingredients
Add the lemon and orange essences to the yolk mixture, mixing well. Sift the flour over the egg mixture and gently fold it in with a spatula, being careful not to form lumps. This will ensure a smooth consistency.

3. Beating the Egg Whites
In another bowl, beat the egg whites until stiff peaks form. This step is crucial, as the whipped egg whites will help the sponge cake rise. Once you have a firm foam, carefully fold the egg whites into the yolk mixture using a spatula and gentle motions to retain the air in the egg whites.

4. Baking the Batter
Preheat the oven to 180°C. Line a baking tray with parchment paper and pour the batter into it, smoothing it out evenly. Bake the sponge cake for 25-30 minutes, or until it passes the toothpick test. The sponge cake will not rise too much, but it will have a moist and dense texture, perfect for absorbing the syrup.

5. Cooling the Sponge Cake
Once baked, turn the sponge cake onto a wire rack and carefully remove the parchment paper. Cut it into squares and let it cool completely.

Preparing the Meringue

1. Beating the Meringue
In a clean bowl, beat the remaining 3 egg whites until foamy, then gradually add 50 g of powdered sugar, continuing to beat until stiff peaks form. The meringue should be glossy and not drip from the bowl when turned upside down.

2. Assembling the Meringue on the Sponge Cake
Place a dollop of meringue on each square of sponge cake, using a spoon or piping bag to create attractive shapes. Put the tray back in the oven on low heat (about 100-120°C) and bake the meringues for 15-20 minutes until they turn golden and slightly crispy.

Preparing the Lemon Syrup

1. Boiling the Syrup
In a saucepan, combine 200 ml of water with 150 g of sugar, the juice, and the grated zest of one lemon. Boil the mixture over medium heat until the sugar completely dissolves and the syrup begins to thicken, about 5-7 minutes.

2. Infusing the Flavors
Once the syrup is ready, carefully pour it over the sponge cake with meringue, ensuring that each square is well soaked. Let the dessert sit for 30 minutes to allow the flavors to meld.

Serving and Suggestive Variations

The sponge cake with meringue and lemon syrup is a versatile dessert that pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with fresh seasonal fruits, such as raspberries or peaches, for a contrast of flavors and textures.

Nutritional Benefits

This recipe is a good source of protein from the eggs, and although it contains sugar, the lemon provides a dose of vitamin C, which has beneficial effects on the immune system. Of course, consumption should be moderate, but it will indulge you with a unique tasting experience.

Frequently Asked Questions

- Why didn’t I add baking powder?
The sponge cake relies on the air incorporated into the egg whites to rise, and adding baking powder could cause the batter to rise too much and become dense.

- Can I use other flavors?
Of course! You can experiment with other essences, such as vanilla or almond, to customize your dessert.

- What is the best way to store the sponge cake?
Store it in an airtight container at room temperature, but make sure it is well cooled before sealing to avoid condensation.

Now that you have all the necessary details, all that’s left is for you to start cooking! This sponge cake with meringue and lemon syrup will surely become a favorite in your kitchen. I look forward to your impressions and pictures of your creation! Enjoy!