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
2 cups White Sugar
2 rounded tsps Baking Powder
2 cups AP Flour
1 cup Whole Milk or Buttermilk
4 TBSP Butter
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)
½ cup (1 stick) unsalted butter and dash salt – OR – ½ cup salted butter
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