Lemon Sponge recipe

[Pazza]

I have a craving for the home-made lemon sponge cake my mother used to make, with a lemon curd and lemon buttercream filling. Sadly she is no longer here to pass on her recipe, so can anyone else offer one?

All the recipes I found online just don't fit the bill - they're either butter-free, gluten-free, egg-free or have been so ponced-about-with, adding elderflower syrup, ginger, crushed pecan nuts (eh? this is a lemon cake!!!) or
mascarpone...

Thanks in advance.

[hailthechimp]

This seems easy enough


http://www.ivillage.co.uk/food/bakingdesserts/ baking/articles/0,,164352_174170-3,00.html

[Pazza]

Sounds good enough to eat! Thanks a lot!

[Angiekav]

Try this one, it is an American recipe, easy n yummy!

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest

6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar

In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon zest. Beat with an electric mixer until smooth.

In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form.

Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10 inch layer cake pan.

Bake at 350 degrees F (175 degrees C) for 20 minutes or until a toothpick inserted in the center comes out clean.

Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.

THE LEMON CREAM FILLING:

1 pkg Mascarpone Cheese (Italian sweet cheese) not cream cheese
1 cup heavy (whipping) cream
1 cup powdered sugar
4 teaspoons lemon juice
lemon zest of half the lemon (optional)

Mix the Mascarpone cheese, whipping cream, powdered sugar, lemon juice, and lemon zest and mix until creamy and smooth.

ASSEMBLE THE CAKE:

When the cake is completely cool, cut into two layers. Reserve 1/2 cup of the Lemon Cream Filling. Spread the remainder of the filling the bottom half of the cake. Place the second half on top. Frost the top and sides of the cake with the remaining 1/2 cup of the Lemon Cream Filling.
Refrigerate for at least 3 hours before serving.

TO SERVE:
Cut into slices; dust with powdered sugar.

[maggiefoodie]

this cake looks gorgeous -- maybe it's what you're after?

http://allrecipes.co.uk/recipe/7074/lemon-chif fon-sponge.aspx

i'd prob use a shop bought lemon curd and then make my own buttercream filling. good luck!