If you're into light and fluffy, this cake is IT. Joshua John Russell 's recipe is delicious as always and super easy to follow, even if you're a beginner baker.
Lemon Sponge Cake
Yield Makes two 10-inch round cakes or four 8-inch round cakes
- 4 cups (480 g) all-purpose flour
- 8 teaspoons baking powder
- 2 teaspoons salt
- 8 eggs, separated
- 3½ cups (693 g) granulated sugar
- 2 cups (455 g) unsalted butter, at room temperature
- 2 cups (480 ml) whole milk
- 4 lemons, zested and juiced
- 4 teaspoons pure vanilla extract
1. Preheat the oven to 350 F. For convection baking, preheat to 325 F.
2. Sift together the flour, baking powder and salt. Set aside.
3. In the bowl of a stand mixer fitted with the whip attachment, whip the egg whites on high for 1 minute until frothy.
4. With the mixer still on high, sprinkle ½ cup of the sugar slowly into the whipped whites. Continue to whip for 5 minutes, until full peaks form. Transfer the whites to a clean bowl and set aside.
5. Fit the mixer with the paddle attachment and cream the butter and the remaining 3 cups of sugar until light and fluffy.
6. With the mixer on medium speed, slowly add the yolks a bit at a time, allowing them to fully incorporate before the next addition. Scrape the bowl.
7. In a separate bowl, combine the milk, lemon juice, vanilla and zest.
8. Add about one-third of the flour mixture and one-third of the milk mixture to the bowl and mix on low speed until fully incorporated. Scrape the bowl and repeat 2 more times until all the ingredients are fully incorporated.
9. Take the bowl off of the stand mixer and fold in the whipped egg whites by hand, a little at a time.
10. Divide batter into the prepared pans and bake for 45 to 50 minutes. When fully baked, cakes should be warm to the touch and a cake tester inserted into the center should come out clean.