Lemony Butter Sponge Cake

Well after last week’s massive effort with the Tri-Colored cake (my post here) – I have a lot of left over egg yolks from both the cake itself and also from the Swiss Meringue Buttercream (aka SMBC, used 9 eggwhites!).

What to do??

 

You can make many many things – aioli, pudding, creme brulee.

But I’ve chosen to make a sponge cake, only because I have most of the ingredients on hand only and can help me get rid of some jam too! Plus, I have a massive amount of 14 egg yolks to get rid of.
Here is the recipe: Lemony Butter Sponge Cake
The cake, I have to say, is VERY delicious despite it being so simple.

 

Lemony Butter Sponge Cake

Lemony Butter Sponge Cake

 

Some notes:

  • Next time I’ll sift my flour twice.
  • Sift the flour in batches into the egg yolk mixture.
  • When I beat the egg yolks, I have been using ‘medium’ speed. That seems to work really well and I didn’t over beaten nor under beat the eggs.
  • Cake(s) rose really well.
  • I put Rasberry jam and freshly whipped cream in between all the layers.
  • Cake dusted with icing sugar.
  • I used extra virgin olive oil to oil my pan. Have read on other blogs that says should use shortening.
  • Mommiecooks.com has done a post on the science of sponge cake!
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