Sponge Cake with Lemon Cream

Name: Sponge Cake with Lemon Custard Cream: Easy Layer Cake
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: European
Ingredients: Sponge layers 2-3; Water 0.5 cup (100 ml); Sugar 2 tbsp (27 g); Cointreau orange liqueur 2 tbsp; Lemon 1-2; Water 0.5 cup (100 ml); Sugar 1 cup (180 g); Egg yolks 2; Cornstarch 4 tbsp (39 g)

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If you have a family celebration coming up or are expecting guests, the easiest dessert you can make quickly is a sponge cake soaked or layered with cream or jam. Using layers of sponge is probably the most common technique for sweet desserts like this. Baking the base from flour, eggs and sugar is very easy. All that is left is to spread the layers with cream and let the cake stand for a while.

We made a simple cake with a lemon flavor. For the filling and the layers we used a custard cream with lemon juice added. The cream sets well but stays soft. To keep things simple, we do not cover the cake with decorations or glaze; the lemon custard cream is enough.

For the base we made an ordinary sponge cake batter, the recipe for which I have already published. It is simple baking that even beginners can handle. The thin batter is made from eggs whipped to a foam with sugar. After the flour is added, the batter is poured into a pan and baked. Once cooled, it is cut into layers. Then everything is ready to be spread with cream.

Cakes are most often made round; it is almost a tradition. There are interesting variations too, such as hearts, daisies and so on. I read somewhere that in Latin the word tōrta means a round loaf. Freshly baked sponge is soft and absorbs creams of different consistencies very well. You can also add various extras to the batter while making it: cocoa, vanilla, flavorings and natural colorings.

How many layers to cut the sponge into is a matter of taste and personal preference. I prefer thick layers, two or three of them, but well soaked in a specially prepared liquid syrup and spread with cream. Or the cream is made not too thick and soaks into the sponge itself. The same cream is also great for decorating the top of the dessert. It is exactly the same as in the chocolate cake , with cocoa added to the batter and chocolate glaze on top. Thanks to my daughter Yulia for the recipe.

More with sponge cake and oranges

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Chocolate Cake with Soaking Syrup, Cream and Dark Chocolate Glaze

Ingredients

6-8 servings

For the cake
Sponge layers 2-3
For the syrup
Water 0.5 cup (100 ml)
Sugar 2 tbsp (27 g)
Cointreau orange liqueur 2 tbsp
For the lemon cream
Lemon 1-2
Water 0.5 cup (100 ml)
Sugar 1 cup (180 g)
Egg yolks 2
Cornstarch 4 tbsp (39 g)

Step-by-step recipe

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Layers and syrup

For the sponge cake with lemon cream to turn out really tasty, bake the layers right before you make the dessert. Do not do it in advance, as sponge dries out quickly.
Bake the sponge — I have already published the detailed sponge cake recipe. You will need 6-8 eggs, a cup of sugar (180 g) and a cup of flour (130 g), and flavorings. Mixing the batter and baking take 45 minutes.
Let the sponge cool — freshly baked sponge cools quickly. Cut off the top.
As a rule, we do not use the top. Sometimes we dry it and grind it into crumbs to decorate the sides of the finished cake.
Cut the round loaf into 2 or 3 flat layers, of equal or different thickness.
In a small saucepan over medium heat, warm 0.5 cup of water (100 ml), 2 tbsp of sugar (27 g) and 2 tbsp of Cointreau orange liqueur until the sugar dissolves.
Let the syrup cool a little and soak the bottom layer with it. It should be moist but not wet.

Lemon cream

The lemon cream is easy to make.
Grate the zest from one lemon with a fine grater.
Squeeze and strain the lemon juice.
The amount of juice is to taste. If the lemons are small and not very sour, you can use all of it.
In a saucepan, combine the lemon juice and 0.5 cup of water (100 ml), add the lemon zest and 1 cup of sugar (180 g). Put it over medium heat.
In a tall glass, mix 2 egg yolks with 4 tbsp of cornstarch (39 g). Stir very thoroughly with a small mixer or hand blender until smooth.
As soon as the liquid in the saucepan starts to simmer gently, reduce the heat to low. Stirring constantly, pour in the yolk and starch mixture in a thin stream.
Keep stirring until the cream thickens and holds a trail from the spoon — the starch thickens quite fast. Remove the cream from the heat and let it cool.
Press the lemon cream through a sieve or a mesh strainer; this prevents lumps, which spoil a sponge cake.

Assembly and serving

Spread cream over the bottom layer; the layer can be quite thick. As it cools, it forms a clearly visible layer.
Place the second layer on top and spread it too. Do the same with all the layers.
Spread the top layer generously with cream, making it a little thicker toward the center.
If you like, you can coat the sides too. If you want, sprinkle the whole cake with crumbs from the cut-off top.
Put the sponge cake in the refrigerator for at least an hour. Although it is already done, this time lets the cream soak in and set completely.
Serve the finished dessert cut into portions.
It is good on its own and with tea, and perfect for a family celebration or when you have guests.

Calories and macros

560 kcal

Serving ≈ 230 g

Protein8 g6% of kcal
Fat5 g8% of kcal
Carbs120 g86% of kcal

100 g249 kcalProtein 3.5 gFat 2.2 gCarbs 53.1 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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