AUNT MARGARET'S LEMON CREAM SPONGECAKE
Provided by Moira M. Robertson
Categories Cake Milk/Cream Mixer Dessert Bake Lemon Summer Gourmet New Mexico
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. and grease and flour a 7- to 8-inch round cake pan, knocking out excess flour.
- 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. Into a small bowl sift together flour and cornstarch and fold into egg mixture. Gently fold in butter until combined well.
- Pour batter into cake pan and bake in middle of oven 20 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and invert onto rack to cool completely.
- With a serrated knife halve cake horizontally and spread bottom layer with lemon curd. Beat cream with confectioners' sugar until it just holds stiff peaks and spread on top of lemon curd. Top cream with remaining cake layer and sprinkle top of cake with remaining tablespoon granulated sugar.
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Omphile Masetlane
masetlane-o30@aol.comOverall, this was a great recipe!
Isatou Jatta
jatta19@hotmail.comI would try reducing the amount of sugar next time.
Stacey Basa
basa_stacey@hotmail.comThis cake was a bit too sweet for my taste.
News Dhalkewar
d78@yahoo.comI will definitely be making this again.
Umeh Festus
umeh95@yahoo.comThis cake was a hit at my party!
Uzair Khokhar
u.k34@aol.comGreat recipe! The cake was easy to make and turned out perfectly.
Emanuel Ramirez
emanuel.r72@hotmail.comThis cake was delicious! The spongecake was light and fluffy, and the lemon cream filling was tart and sweet. I would definitely recommend this recipe.
Nabin Ghimire
ghimire79@hotmail.comThis cake was a bit too sweet for my taste, but it was still good. The spongecake was light and fluffy, and the lemon cream filling was tart and tangy. I think I would try reducing the amount of sugar next time.
Christina Berhane
berhane.c@hotmail.comThis was a great recipe! The cake was easy to make and turned out perfectly. The lemon flavor was not too overpowering, and the cake was moist and fluffy. I will definitely be making this again.
JennaRylie Polster
j.polster85@gmail.comThis cake was easy to make and turned out beautifully. The lemon flavor was perfect, and the cake was moist and fluffy. I will definitely be making this again.
Izhar Mohammad
mohammad-izhar@yahoo.comDelicious! This cake was a hit at my party. The spongecake was light and fluffy, and the lemon cream filling was tart and sweet. I would definitely recommend this recipe.
Shahzaib gujrati
g@gmail.comThis was a great recipe! The cake was easy to make and turned out perfectly. The lemon flavor was not too overpowering, and the cake was moist and fluffy. I will definitely be making this again.
Section Chuma
section_chuma71@hotmail.comThis cake was a bit too sweet for my taste, but it was still good. The spongecake was light and fluffy, and the lemon cream filling was tart and tangy. I think I would try reducing the amount of sugar next time.
Ibe Francis
f@hotmail.comI made this cake for my husband's birthday and he loved it! He said it was the best lemon cake he's ever had. The spongecake was moist and flavorful, and the lemon cream filling was perfectly tart and sweet.
UC Unlimited Chanel
c.u85@gmail.comThis cake was a hit at my dinner party! Everyone loved the light and fluffy texture of the spongecake and the tangy lemon cream filling. I will definitely be making this again for special occasions.
Wyatt Smith
smith.wyatt@yahoo.comThis spongecake was easy to make and so delicious! I used fresh lemons from my tree and the flavor was amazing. The cake was moist and fluffy, and the lemon cream filling was tart and sweet. I will definitely be making this again.
kris lichota
lk1@gmail.comAunt Margaret's Lemon Cream Spongecake was a delight to make and even better to eat! The lemon flavor was perfectly balanced, and the spongecake was light and fluffy. I followed the recipe exactly and it turned out perfectly. My family loved it!