Sponge Cake with Rich Lemon Filling

Name: Sponge Cake with Rich Lemon Filling
Yield: Serves 8
Ingredients: 1/2 cup (2 ounces), cake flour; 1/4 cup (1 1/4 ounces), unbleached all-purpose flour; 1 teaspoon, baking powder; 1/4 teaspoon, table salt; 3 tablespoons, milk; 2 tablespoons, unsalted butter; 1/2 teaspoon, vanilla extract; 5 , eggs, room temperature; 3/4 cup (5 1/4 ounces), granulated sugar; 3/4 cup (5 1/4 ounces), granulated sugar; 1/4 cup, cornstarch; 1/8 teaspoon, table salt; 1 cup, cold water; 4 , large egg yolks; 2 teaspoons, grated lemon zest; 1/3 cup, lemon juice from 2 lemons; 2 tablespoons, unsalted butter; , confectioners' sugar for dusting

17 comments

Appears in Cook's Illustrated September/October 1998

Desserts or Baked Goods

Fruit

Cakes

Fruit Desserts

SERVES8

TIME1½ hours

WHY THIS RECIPE WORKS

We wanted a sponge cake recipe that gave us a fairly light cake, one with a springy but delicate texture that could stand up nicely to a rich custard filling. After fine-tuning a "classic" hot milk sponge cake recipe—adding butter...

This is a members' feature.