Softasilk Cool Lemon Sponge Cake Recipes

EASY LEMON CAKE (ALL-IN-ONE-LEMON-SPONGE)

Steps:

• Preheat your oven to 160ºC/140ºC fan.Line your baking tins (I use 2 x 20cm round sandwich tins) with baking parchment or reusable baking liners.
• Finely grate the zest of two lemons.
• Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.
• Add the remaining ingredients (4 medium eggs, 225g soft margarine or butter, 225g caster sugar, grated lemon zest and 2 tsp milk) and beat (with an electric mixer on a slow speed or by hand) until combined. Make sure that there are no small lumps of butter/margarine in your mixture. If there are, beat for a little longer until the mixture is smooth.
• Split the mixture equally between the pre-prepared tins. Use the back of a spoon to spread the mixture evenly in the tins.
• Bake for 30-35 minutes. To check if the cake is cooked insert a skewer into the centre and if it comes out clean the cake is ready.
• Leave the cake to cool in the tins for about 10 minutes. Remove them from the tins and then move them to a wire rack to cool completely - Make sure the cake has cooled completely before decorating.

BEST LEMON CAKE RECIPE (LEMON SPONGE CAKE)

Steps:

• Squeeze out the juice of the lemon and get the zest. Set aside. Prepare the cake pans by rubbing with butter then lining with parchment/baking paper. Sift the flour and baking powder into a bowl and set aside. Preheat the oven at a temperature of 150C (fan) or 170C (Conventional oven).
• In a mixing bowl, add the softened butter and sugar. Use an electric mixer to mix till it turns pale (light in color) and is fluffy. This is called the creaming process.
• Break the eggs one at a time into the creamed butter/sugar mix and beat with the mixer till it comes together.Add the lemon juice and zest and whisk till it's combined.
• Add flour/baking powder mix to the batter and use a spatula to mix. When it's come together, use the mixer to mix till smooth (This takes about 30 seconds. Do not overmix).
• Divide the cake batter equally into the two prepared cake pans. Put the pans in the preheated oven and bake for 35 minutes or till a cake tester when inserted comes out clean.
• Bring out the cakes and leave them in the pan for 5 minutes before turning onto a cake rack to cool.
• When cakes are completely cooled, you can then fill and cover with frosting.

SOFTASILK COOL LEMON SPONGE CAKE

Steps:

• Heat oven to 325°. Beat egg whites, cream of tartar and salt in large bowl with electric mixer on high speed until foamy.
• Gradually beat in 1 cup of the sugar, 2 tablespoons at a time, until stiff peaks form; set aside.
• Mix remaining 1 cup sugar, the flour and lemon peel in large bowl; set aside.
• Beat egg yolks in medium bowl on medium speed 2 minutes. Beat in water and lemon juice.
• Beat egg yolk mixture into flour mixture. Gradually fold in egg white mixture, using rubber spatula.
• Pour into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula or knife to break air pockets.
• Bake about 1 hour or until cracks feel dry and top springs back when touched lightly. Immediately turn upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool.
• Loosen side of cake with knife or long metal spatula; remove from pan. Frost side and top of cake with Lemon Topping. Store loosely covered in refrigerator.
• Lemon Topping:.
• Gradually stir pudding mix (dry) into whipped topping until blended.
• *1 cup whipping (heavy) cream can be substituted for the whipped topping.
• Beat whipping cream and pudding mix (dry) in medium bowl on medium speed until stiff.