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Vanilla Sponge Cake with Lemon Filling

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Serves: 20 Prep time: 40 minutes
Source: Cook time: 40 minutes

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All you need:

  • 12 Hy-Vee large eggs, cold
  • 3 c. Hy-Vee granulated sugar
  • 3/4 c. cold water
  • 3 c. cake flour
  • 3 tsp Hy-Vee baking powder
  • 1 tbsp Hy-Vee vanilla extract
  • 2 (10 oz each) jars lemon curd
  • 3 c. heavy cream, cold
  • 1 c. Hy-Vee powdered sugar
  • 1 tbsp Hy-Vee vanilla extract
  • Lemon slices, for garnish

All you do:

  1. Preheat oven to 325 degrees. Grease and flour three 9-1/2-inch springform pans; set aside.
  2. Separate whites and yolks of cold eggs into two large mixing bowls; let warm to room temperature.
  3. Using paddle attachment of electric mixer, beat yolks and sugar until combined. Add water; beat on medium-high speed about 5 minutes or until pale yellow and satiny. Transfer to a very large mixing bowl. Sift cake flour and baking powder over yolk mixture and gently fold together. Fold in vanilla.
  4. Beat egg whites with whisk attachment of electric mixer until stiff peaks form. Fold into batter. Divide among prepared pans.
  5. Bake 40 minutes or until top of cake is light brown. Cool on a wire rack 10 minutes. Remove sides and bottoms of pans; cool layers completely.
  6. In a cold mixing bowl beat heavy cream, powdered sugar and vanilla extract with whisk attachment of electric mixer until stiff peaks form.
  7. To assemble cake, place one layer on cake plate. Stir one jar of lemon curd until smooth; spread over cake layer. Spread a thin layer of whipped cream on top. Repeat layers. Top with third cake layer. Frost entire cake with remaining whipped cream. Store in refrigerator. Before serving, arrange lemon slices around bottom of cake.

Daily Values:

15% vitamin A 6% calcium
0% vitamin C 10% iron

Nutrition Facts per serving:

Calories: 480 Protein: 7g
Carbohydrate: 71g Saturated Fat: 11g
Cholesterol: 290mg Sodium: 150mg
Dietary Fiber: 0g Sugars: 53g
Fat: 19g Trans fats: 0g
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