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Lemon Custard Sponge Cake Recipe

Lemon Custard Sponge Cake Recipe

12 servings



3 eggs yolks

3/4 cup sugar, divided

1 teaspoon vanilla

3 egg whites

1/8 teaspoon cream of tartar

1/3 cup each: all-purpose flour, cornstarch

1/8 teaspoon salt

Lemon Custard

2 1/2 cups light whipped topping, divided

1/2 cup raspberries

Lemon zest, as garnish

Mint sprigs, as garnish


Beat egg yolks, 1/2 cup sugar, and vanilla in small bowl until thick and lemon colored, 3 to 5 minutes. Using clean beaters and bowl, beat egg whites and cream of tartar to soft peaks, beat to stiff peaks, adding remaining 1/4 cup sugar gradually. Fold egg yolk mixture into egg whites. Fold in combined flour, cornstarch, and salt. Spread batter in greased and floured parchment-lined-9-inch round cake pan.


Bake at 350 degrees until toothpick inserted in center of cake comes out clean, about 30 minutes. Cool cake in pan 10 minutes, remove from pan and cool completely. Discard parchment.


Cut cake horizontally in half. Place bottom of cake on serving plate. Spread 1 cup Lemon Custard on cake and top with second layer. Spread remaining 1 cup  Lemon Custard on top of cake. Spread 2 cups whipped topping on side of cake. Using a pastry bag with star tip, pipe remaining 1/2 cup whipped topping around edge of cake. Garnish with raspberries, lemon zest, and mint. Refrigerate until serving time.

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