Sponge Cake with Rich Lemon Filling

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Appears in Cook's Illustrated September/October 1998

This all-purpose recipe depends on a reliable combination of beaten yolks, whipped whites, and baking powder for lift. (Oh, and it makes a great Boston cream pie.)

SERVES 8

TIME 1½ hours

Sponge Cake with Rich Lemon Filling

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...

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