Sponge Cake with Rich Lemon Filling

Published September 1, 1998.

Why this recipe works:

We wanted a sponge cake recipe that gave us a fairly light cake, one with a springy but delicate texture that could stand up nicely to a rich custard filling. After fine-tuning a "classic" hot milk sponge cake recipe—adding butter for flavor and to tenderize the crumb, separating fewer of the… read more

We wanted a sponge cake recipe that gave us a fairly light cake, one with a springy but delicate texture that could stand up nicely to a rich custard filling. After fine-tuning a "classic" hot milk sponge cake recipe—adding butter for flavor and to tenderize the crumb, separating fewer of the eggs to correct an overly light structure, and substituting some all-purpose flour for the cake flour we had been using to provide more body—we had the cake we wanted.

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Serves 8

The egg whites should be beaten to soft, glossy, billowy peaks. If beaten until too stiff, they will be very difficult to fold into the whole-egg mixture.

Ingredients

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