Sponge Cake with Lemon Curd and Raspberries

Sponge Cake with Lemon Curd and Raspberries

I LOVE Sponge Cake.  I love Lemon Curd, and I love Raspberries.  We were having company, and I made two cakes for dessert.  The other one was Boston Cream Pie with Sponge Cake which I’ll share in another Post.  Easy, and delicious!

NOTE:  I often make the Lemon Curd the day before so I have one less thing to do the next day, and it’s nice and chilled

 

INGREDIENTS FOR TWO 8” OR 9” LAYERS

4 Eggs

2 cups White Sugar

2 rounded tsps Baking Powder

2 cups AP Flour

1 cup Whole Milk or Buttermilk

4 TBSP Butter

PREPARATION:

I want to point out before we get started that instead of baking one layer and then having to cut it in half horizontally, I divide the batter between two pans.  When semi-cooled, I pull them out of the pans using the Parchment paper and set them on a rack until completely cooled.  Saves a pain in the butt step by doing it this way!

Prepare pans (8” or 9” Round or Square baking pans) and set aside.  I like to use Buttered parchment paper to line the pan.  Then you can easily lift the whole cake out if you want to.

Preheat oven to 350° F now.

Beat eggs for three to four minutes on medium speed.  Gradually add the sugar, beating for another four minutes or so, scraping bowl often.  Mixture should be light yellow and a bit bubbly.

Add baking powder and give it a quick 15-second mix.  Add flour in batches, and mix until just combined.

In a small saucepan, heat the milk and butter just until butter melts.  Pour into the batter, mixing constantly.  Divide batter into prepared pans.

Bake 27-29 min or until cake is a golden color and toothpick inserted in the center comes out clean.  Time will vary depending on the size pan you use.

 

LEMON CURD INGREDIENTS:  Enough to fill and top cake.

¾ cup fresh lemon juice (4 large lemons)

1 TBSP grated lemon zest

¾ cup sugar (sugar is adjustable to taste)

3 eggs

½ cup (1 stick) unsalted butter and dash salt – OR – ½ cup salted butter

 

PREPARATION:

In a 3 qt saucepan, combine lemon juice, lemon zest, sugar, eggs and butter.  (It will spatter as it’s cooking, so you need a big pan.  Cook while whisking over medium/low heat until thick and bubbly.  (About 6 min) Let it simmer for another 2 minutes or so, whisking constantly. It should be about the consistency of gravy. (If you walk away, I promise you will have to strain your curd.  So don’t do it.) Cover and refrigerate.  It will thicken as it cools.

Keeps about a week.

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By Tika for CHEW WANNA EAT? © 2018

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Lemon Curd

Sponge Cake with Lemon Curd and Raspberries

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BRAIDED DANISH WITH LEMON CURD

Braided Danish with Lemon Curd

Homemade Danish?  Yes!  Yes, you can.  It isn’t hard, and if you do it often enough, you’ll be able to do it in your sleep.  The dough mixes up in a blender or food processor.  Roll it, fill it with your own Lemon Curd, and bake.  Don’t forget the Glaze.  Oh, my ever lovin’ delicious.  And talk about impressing guests? Serve this at breakfast or brunch and you’ll have people begging for more!  If you plan ahead, you can make the Lemon Curd the day before.

LEMON CURD

     This tart and creamy lemon curd is SO delicious.  And, it’s not hard to make.  You’ll never buy store-bought again.  It’s perfect with fruit, pound cake, angel food cake, white cake, filling for muffins, donuts, cream puffs, or eclairs.  You can even pour it over ice cream or stick your finger in it and have a taste when nobody is looking.  I for one, have never done that.  OK, maybe I did it once.

     If you can make pudding, you can make lemon curd.  

INGREDIENTS:

¾ cup fresh lemon juice

1 TBSP grated lemon zest

¾ cup sugar (sugar is adjustable to taste)

3 eggs

½ cup (1 stick) unsalted butter and dash salt – OR – ½ cup salted butter

 

PREPARATION:

In a 3 qt saucepan, combine lemon juice, lemon zest, sugar, eggs and butter.  (It will spatter as it’s cooking, so you need a big pan.  Cook while whisking over medium/low heat until thick and bubbly.  (About 6 min) Let it simmer for another 2 minutes or so, whisking constantly. It should be about the consistency of gravy. (If you walk away, I promise you will have to strain your curd.  So don’t do it.) Cover and refrigerate.  It will thicken as it cools.

Keeps about a week.

 

DANISH DOUGH

¾ cup cottage cheese

1/3 cup sugar

¼ cup vegetable or canola oil

1/3 cup milk

1 tsp vanilla extract

2 cups AP flour

2 tsp baking powder

½ tsp salt

 

PASTRY DOUGH PREPARATION:

In a blender or food processor, process cottage cheese until it’s smooth and lump free. Add sugar, oil, milk, and vanilla.  Process until well incorporated.

Add baking powder and salt, processing until well mixed.  Add flour and pulse just until dough comes together and forms a ball. (Dough will be very sticky). Place dough in a bowl, cover and refrigerate for 30 minutes. (or if you have room, put the whole blender jar in the fridge, covered.)

 

ROLLING PASTRY DOUGH:

Place pastry dough ball in the center of an 18” length of parchment paper. Spray two large lengths of plastic wrap and lay side by side on top of the dough, overlapping them 3” – 4”.  You want them to overlap because the dough will grow larger as you roll it out.  (A great trick to avoid frustration!  The dough will not stick and you don’t have to wash your rolling pin.  (Yippee)

Roll dough into a 16 x 12-inch rectangle. Pick up the dough and parchment paper together, placing them on a large baking sheet.  (You may need to angle your pastry to give it room to expand while baking.  See my photo.  I used a half sheet baking pan).

Spread chilled Lemon Curd down the center of dough. On each side of dough, use a very sharp paring knife, and cut 3/4” wide strips. Don’t cut all the way to the filling, it’s best to leave approximately ½” uncut dough.  You don’t want it to ooze out during baking. Fold alternating strips at an angle across Lemon Curd. Pinch ends to seal and tuck under. Beat egg white with 1 tsp milk; brush over dough.

Bake at 400° F for 25-30 minutes or until golden brown. Remove to a wire rack.

GLAZE

3/4 cup confectioner’s sugar

2 tsp milk

½ tsp vanilla

 

GLAZE PREPARATION:

In a small bowl, combine glaze ingredients, and drizzle over warm pastry. It’s doubtful that you’ll have leftovers, but if you do, refrigerate.

By Tika

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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Braided Danish with Lemon Curd