Need Sponge Cake Recipe

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Today is my wife’s birthday, so I Happy Birthday, put the last of the venison into the crock pot , but I really, really, really want to bake a lemon sponge cake. It was a tradition in our house that my mother would bake one whenever there was special day, but she had a stroke and forgot the recipe before I could ask her for it. Does anyone had a good recipe? TIA –Sam

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This recipe may be a little different to your mothers but it is quick, easy, tasty and it works.

Grease and line the base of a 7inch cake tin.

Whisk the yolks of 3 eggs with 4oz castor sugar and juice of a lemon (hand whisk is fine but hand held electric is much quicker). Stir in grated rind of lemon, 1/2 oz ground almonds and 2oz semolina. In a clean bowl whisk the 3 egg whites til in peaks and fold them into the cake mix carefully with a metal spoon trying to keep as much of the air in whilst ensuring that all is evenly blended. Pour the mixture into the cake tin a nd bake in a preheated oven at Gas 4 350 farenheit 180 celsius (or 160 fan oven) for about 40 -50 minutes. it is ready when it is springy in the centre. Cool and then split in half and snadwich two halves together with lemon curd and whipped cream.
BTW if you have no semolina to hand then I see no reason why cornmeal or even plain flour shouldn’t work.
Go for it – I’m sure she’ll be thrilled at such enterprise and kindness.
Regards

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Thanks, Sue, for the intriging recipe. It was definetly not Mom’s, so I used a more standard recipe, but I am going to try yours later. The almonds sound yummy, but the semolina seemed strange. I would think it would make it heavy. Speaking of heavy, my cake was a flop! I guess it is time to throw away the baking powder. Last night it was a lemon pound cake with a crust, but I sliced it very thin and covered it with ice cream and fresh strawberries. Fortunately, the venison pot rost was wonderful and I made up for the sponge cake by making potatoe pancakes this morning.

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I vaguely recall some recipes where you need cake crumbs, so you might be able to “re-use” the unspongy sponge in another dessert…

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> I vaguely recall some recipes where you need cake crumbs

post 209616 comes to mind, but would you want to eat it?

StuartR

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I don’t even need to click that link to know of which you speak.

I guess it was a repressed memory.

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Thanks for the warning not to click, I didn’t. Yes, the sponge cake turned into a lemon rock the next day, but I sawed it into cubes and recycled it into a bread pudding complete with a meringue on top. Fortunately my son won’t try it (he’s still recovering from the pecans in my last batch of pancakes), so there will be some left for dinner!

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