Aunt Margaret's Lemon Cream Spongecake – a delicious recipe with sugar, eggs, vanilla, all-purpose, cornstarch, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
and grease and flour a 7- to 8-inch round cake pan, knocking out excess flour.
3
In a large bowl with an electric mixer beat 1/3 cup plus 1 tablespoon granulated sugar and eggs until thick and pale and beat in vanilla.
4
Into a small bowl sift together flour and cornstarch and fold into egg mixture.
5
Gently fold in butter until combined well.
6
Pour batter into cake pan and bake in middle of oven 20 minutes, or until a tester comes out clean.
7
Cool cake in pan on a rack 10 minutes and invert onto rack to cool completely.
8
With a serrated knife halve cake horizontally and spread bottom layer with lemon curd.
9
Beat cream with confectioners' sugar until it just holds stiff peaks and spread on top of lemon curd.
10
Top cream with remaining cake layer and sprinkle top of cake with remaining tablespoon granulated sugar.
357
kcal
Calories
21
g
Fat
34
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup plus 2 tablespoons granulated sugar, 2 large eggs, 1 teaspoon vanilla, 1/4 cup all-purpose flour, and more.
Yes, Aunt Margaret's Lemon Cream Spongecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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