Vanilla Sponge Cake with Lemon Filling

Recipe

Dessert
Vanilla Sponge Cake with Lemon Filling

Primary Media

Vanilla frosted cake on a cake stand garnished with lemon slices

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

20
Servings
40min
Prep
1hr20min
Total

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    12Hy-Vee large eggs, cold
    3 c.Hy-Vee granulated sugar
    ¾ 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

    Things To Grab

      Directions

      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.

      Nutrition facts

      Servings

      480 Calories per serving

      Amounts Per Serving

      • Total Fat: 19g
      • Cholesterol: 290mg
      • Sodium: 150mg
      • Total Carbohydrates: 71g
      • Protein: 7g

      Daily Values

      0%
      Vitamin A 15%
      0%
      Vitamin C 0%
      0%
      Iron 10%
      0%
      Calcium 6%

      Recipe Source:

      Hy-Vee Seasons Holiday 2012.