Lemon Sponge Cake

Method/Steps

Lemon Curd

1. In a pan, whisk together egg yolks, whole egg, sugar, lemon zest and lemon juice. Add butter.

2. Stir over medium-ow heat until mixture coats a metal spoon, about 8 minutes. Pour into a bowl and cover surface of curd with plastic wrap. Chill until sold, at least 1 hour.

Sweet Cream Icing

In a bowl, beat wiping cream on high speed until softy whipped. Add sugar and vanilla. Beat until cream holds stiff peaks.

Assembly

1. Butter the bottom of a round cake pan. Line with cooking parchment or waxed paper. Butter paper and dust with flour.

2. In a bowl, stir together egg yolks, butter, vanilla and lemon zest; set aside.

3. Measure egg whites, cream of tartar, sugar and cake flour. In a large owl of an electric mixer set at high speed, beat egg whites and cream of tartar until mixture holds very soft peaks. Gradually add sugar, beating until completely dissolved and whites hold stiff, shiny peaks. Add whites to yolk mixture and sift flour over egg mixture; gently fold in.

4. Spread batter into cake pan, filling about 3/4 full. Bake in a 350°F oven until tops spring back, about 30 minutes.

5. Set cake on rack to cool. Cut around edges of cake to release. Invert cake and peel off paper. Cut cake in half and spread the surface with lemon curd. Replace top layer.

6. With a long, thin spatula, spread the top and sides of the cake with a thin, smooth layer of cream. Chill in the refrigerator until cream is firm, at least 40 minutes.