Whipping Cream Sponge Cake

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In a medium deep bowl, beat eggs, vanilla extract and salt for 2 minutes until frothy.

3. 3

   Add the sugar a 1/4 cup at a time to the frothy eggs and continue to beat until thick and pale yellow - this will take at least 5 minutes.

4. 4

   In another bowl whip the cream until thickish - NOT stiff!

5. 5

   Add the the egg and sugar mixture and the lemon zest to the whipped cream and beat until well blended.

6. 6

   Lastly sift in the cake flour together with the baking soda and baking powder.

7. 7

   Pour batter into a sprayed and floured 9 x 5 x 3 inch loaf pan.

8. 8

   Bake for 35 to 45 minutes until wooden pick tests clean.

9. 9

   Brush with glaze while warm.

10. 10

    GLAZE: (Optional) - over medium heat dissolve 1/4 sugar in lemon juice. Brush or pour over loaf.

11. 11

    Serve by the slice with macerated berries and a dollop of whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.