Sponge Cake with Rich Lemon Filling

Name: Sponge Cake with Rich Lemon Filling
Yield: Serves 8
Ingredients: 1/2 cup (2 ounces/57 grams), cake flour; 1/4 cup (1¼ ounces/35 grams), unbleached all-purpose flour; 1 teaspoon, baking powder; 1/4 teaspoon, table salt; 3 tablespoons, milk; 2 tablespoons, unsalted butter; 1/2 teaspoon, vanilla extract; 5 , eggs, room temperature; 3/4 cup (5¼ ounces/149 grams), granulated sugar; 3/4 cup (5¼ ounces/149 grams), granulated sugar; 1/4 cup, cornstarch; 1/8 teaspoon, table salt; 1 cup, cold water; 4 , large egg yolks; 2 teaspoons, grated lemon zest; 1/3 cup, lemon juice from 2 lemons; 2 tablespoons, unsalted butter; , confectioners' sugar for dusting

Desserts or Baked Goods
Fruit
Cakes
Fruit Desserts

Appears in Cook's Illustrated September/October 1998

This all-purpose recipe depends on a reliable combination of beaten yolks, whipped whites, and baking powder for lift. (Oh, and it makes a great Boston cream pie.)

SERVES 8

TIME 1½ hours

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