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Angel sponge cake with lemon cream. Gorgeous lemon sponge cake Recipe for sponge cake with lemon zest

Delicate, soft lemon sponge cake with a delicious sour-sweet crust that melts in your mouth, soaked in syrup and airy as a feather! A wonderful idea for tea, isn't it?

And look how a slice of lemon sponge cake glows in the sun - with a warm glow, like sunny citrus ripening in the southern regions. Take a look and you’ll warm up, and what could be better on a cool day!

It is very easy to bake such a miracle. The basic recipe for a sponge cake is an Italian sponge cake made with starch, Torta Margherita, to which we add a little lemon zest, and then soak it in syrup, like a lemon-poppy seed cake.

Ingredients:

For a mold 22-24 cm -
For the biscuit:

4 large eggs;
150 g sugar (3/4 cup of 200 g volume);
100 g of flour and starch each (130 g in a glass, that is, we take about ¾ each, but it is better to measure with a measuring cup);
1 tablespoon baking powder (10 g);
80 g butter;
1 tablespoon lemon zest.

For the lemon syrup:

Lemon juice (about 50 ml);
The same amount of sugar (50 g, about 3 tablespoons with a small slide).

How to bake:

We take the eggs out of the refrigerator in advance to warm up to room temperature. Although it is believed that it is better to beat them chilled for sponge cakes, this is not entirely true. Cold eggs beat faster, but when heated to room temperature, they turn out fluffier, and the foam holds its shape better. This phenomenon is explained by the laws of physics. In heat, molecular bonds are more elastic than in cold. Remember from physics course that when heated, bodies expand? So the bonds between the molecules of egg whites become more extensible, accordingly, more air is placed between them (although whipping takes a little more time), and the foam turns out to be more fluffy and stable.

Wash the lemon thoroughly - it is advisable to rub it with the hard side of a sponge or brush to wash off the wax coating that is applied to citrus fruits for better preservation when delivered from warm countries - and steam with boiling water for 5-10 minutes to remove the bitter taste of the zest.

Melt the butter and leave it to cool to room temperature.

Grease the pan with soft butter and sprinkle evenly with a thin layer of flour.

It's time to turn on the oven to preheat to 180C.

Combine eggs and sugar in a bowl. In this recipe you do not need to separate the yolks and whites.

And beat at low speed with a mixer for 4-5 minutes, until fluffy light foam and increase in volume by 2-3 times.

Sift flour mixed with starch and baking powder into the whipped mass. Sifting is a must: during this process, the dry components of the dough are not only cleared of lumps, but also become airier, which is what is required for a fluffy sponge cake.

Gently fold the dry ingredients into the beaten eggs with a spoon or spatula - in a circle in one direction, from the edges to the center.

Add lemon zest, grated on a special or regular grater.

Pour melted butter over the edge and gently fold into the dough.

Pour the dough into the mold - you can see how the properly prepared biscuit dough lazily spreads out like a wide ribbon.

Place the pan in the middle of the oven and bake for an average of half an hour, plus or minus 5 minutes. The biscuit will be ready when it has risen well, the top is golden brown and the middle is baked - check with a wooden skewer.

If the top is already golden brown, but the inside of the sponge cake is still damp - you can see how the middle shakes like jelly when you slightly shake the pan - cover the pan with a sheet of foil and slightly reduce the heat, let it finish baking. And at the bottom of the oven you can place a container with water so that the biscuit does not burn on the bottom.

After turning off the oven, let the biscuit stand in it for 5-7 minutes with the door closed so that it does not settle due to a sudden change in temperature. Meanwhile, prepare the lemon syrup.

Lemon impregnation for sponge cake:

Squeeze lemon juice - I got about 50 ml. Pour into an enamel saucepan (or stainless steel, the main thing is not aluminum, so that the juice does not enter into an oxidation reaction). And pour sugar there - the same amount as the juice. Heat, stirring, over low heat, until the sugar grains dissolve and boil. Remove the syrup from the heat.

We take out the finished sponge cake and pierce it with a skewer 100 times. Or you can do more, so that it soaks in better.

And pour hot syrup from a spoon right in the mold, trying to distribute the impregnation evenly. Let cool in shape.

As it cools, the biscuit will be covered with a delicate lemon-sugar crust. It is very tasty, however, there is one drawback - the biscuit is difficult to cut, this thin golden brown top sticks to the knife. And if you hurry a little and remove the soaking from the heat before the sugar has completely melted, then the crust on the sponge cake will turn out thin and slightly crispy, with tiny sugar grains.

Place the biscuit on a plate.

And carefully, since the cake is very delicate, cut off a piece.

This is such a beautiful lemon sponge cake!

And delicious, try it! Fans of lemon baked goods will love this pie. And, of course, brew a cup of tea with lemon to go with it!

I used to be terrified of making biscuits. To be honest, I just never tried to do this, believing that fluffy, evenly risen pies based on biscuit dough are the lot of experienced cooks. Oh, how wrong I was!

In fact, there is nothing difficult in preparing biscuit dough. You need to beat the eggs correctly and add the right amount of flour and sugar. In the sponge cake recipe, which I consider the most successful, this ratio is close to 1:1:1, that is, for 1 egg there is 1 tbsp. l. sugar and 1 tbsp. l. flour (here + 1 tablespoon of flour including lemon juice). The sponge cake turns out softer if you replace some of the flour with starch. Well, the rest of the tricks are below; the lemon sponge cake recipe with step-by-step photos will tell you the correct steps.

Ingredients

egg 3 pcs.
sugar 3 tbsp. l.
lemon 1 pc.
flour 3 tbsp. l.
corn starch 1 tbsp. l.
salt a pinch

How to make lemon sponge cake

I am preparing everything necessary.
I cut the lemon into pieces and squeeze out all the juice. I make sure that no bones get into it.
I separate the eggs into yolks and whites.
First I'm working on proteins. I add salt and start whisking. As soon as the foam appears, I slowly add sugar in a thin stream, without stopping the mixer.
I continue until I reach the consistency of “hard peaks.” Add one yolk and beat for a minute.
I do the same with the others. The result is a soft, creamy air mass. However, the color depends on the eggs. I add lemon juice.
I mix with a spoon or spatula, working carefully. Then add the sifted flour and starch.
I knead, trying to leave as much air in the dough as possible, because baking powder or soda is not used when baking a sponge cake.
I cut out the parchment to the size of the bottom of the mold (mine is 28x28 cm), lay it out and grease it with any fat, not forgetting about the sides. Distribute the dough evenly.
I put it in a preheated oven and bake it at 180 degrees. 20 minutes, without opening the door for at least the first 15 minutes. The surface of the finished cake should spring back when pressed with your finger.
I take it out of the pan, remove the paper and cool on a wire rack. Next, I use the lemon sponge cake either to make a cake or pastries, or serve it as a pie for tea or coffee.

Note:

Adjust the baking time depending on the size of the mold and the thickness of the dough layer;
You only need to line the bottom of the pan with parchment, and grease both the baking paper and the sides, so the dough will rise evenly along the walls when baking;
For a richer lemon flavor, you can also add lemon zest.

If you are going to make a delicious homemade pie or cake, be sure to use the recipe for baking lemon sponge cake. This biscuit is not like the airy, porous biscuits we are used to. The lemon sponge cake turns out to be heavier and slightly moist, but the taste is incomparable. Even without layering with cream or any other impregnation, this lemon sponge cake can be served with tea as a homemade pie. Your home or visiting guests will be pleased and may ask for the recipe for this lemon masterpiece.

Cooking time - 1 hour 20 minutes

Number of servings - 8-10

You will need:

Eggs - 7 pcs.
Sugar - 150 gr.
Margarine - 200 gr.
Salt 1/3 tsp.
Soda - 1 tsp. slaked with vinegar
Honey - 1-2 tbsp.
Lemon - 1 pc.
Flour - 7-10 tbsp. with a slide.

How to make a tall lemon sponge cake in a slow cooker:

In a large deep bowl, beat eggs with sugar until fluffy. Add salt.
Then pour melted margarine into the egg mixture.

We extinguish the soda with vinegar and add it to the biscuit dough.

Sift the flour and add it to the egg mixture gradually, stirring with a whisk. Add honey.

Cut the lemon into slices (along with the skin) and add to the dough. Mix.

Grease the multicooker with vegetable or butter, or margarine, and pour the lemon batter into the bowl.

The dough for lemon sponge cake turns out to be quite liquid, not at all the same as what we prepare for a classic sponge cake.

Today we will bake a biscuit using a Redmond-22 multicooker with a power of 860 W and a bowl capacity of 5 liters. Set the BAKE mode for 1 hour, press START and wait for the multicooker friend to notify us.

After the multicooker has made a sound indicating the end of the program, turn off the multicooker and after 3-5 minutes open the lid, doing this carefully so as not to be scalded by the hot steam. Having opened the lid, we are very surprised and happy to note the fact that the lemon sponge cake turned out tall and very beautiful.

Having selected a dish of the appropriate size, remove the biscuit from the multicooker bowl by hand or using a steamer container. Lemon sponge cake turns out very fragrant, tasty and beautiful. Cut the lemon sponge cake into portions and serve at home with tea or a glass of coffee.

The cross-section shows that the lemon sponge cake is not too porous, on the contrary, it is dense with a delicate moist structure. When eating a sponge cake, there are pieces of lemon in it and this gives the cake a certain piquancy. This sponge cake can be safely served not as a cake, soaked in cream, but on the contrary, served simply as a homemade rustic pie. If desired, you can sprinkle it with powdered sugar on top after it has cooled completely.

Svetlana and my home kulinarochka2013.ru wish you all a bon appetit!

Angel cake, also known as angel food, is very popular in America. This pastry is prepared with whipped whites (without using yolks at all), which makes it snow-white when cut. A classic addition is lemon cream, although often the protein sponge cake is baked in the form of a cake and, when served, simply topped with whipped cream or berry jam.

The presented recipe will be very useful if, after preparing custard on yolks, or, for example, a sauce for, there will be unused whites left and they will have to be placed somewhere advantageously (this is especially true for those who do not like or for some reason do not want to bake meringue). Preparing an angel sponge cake is no more difficult than usual, it turns out very soft, tender and tasty.

Ingredients:

For the test:

whites of 7 eggs;
salt - a pinch;
flour - 70 g;
baking powder - 1 teaspoon without a slide;
sugar - 140 g;
vanilla sugar - 10 g;
lemon zest - 1 tbsp. spoon.

For impregnation:

water - 30 ml;
sugar - 1 teaspoon.

For cream:

lemon juice - 90 ml;
butter - 150 g;
eggs - 3 pcs.;
lemon zest - 1 tbsp. spoon;
sugar - 150 g.

Angel biscuit recipe with photos step by step

Place the whites separated from the yolks into a clean and dry large bowl. It is not at all necessary to use the freshest proteins for the recipe; on the contrary, it is better to use “aged” ones, that is, those that have been left in the refrigerator in a hermetically sealed container for 3-5 days. You can also use defrosted whites.
Add salt to the protein mass and begin to beat until a fluffy and soft white foam is obtained.
Continuing to work with the mixer and gradually increasing the speed, add the mixture of simple and vanilla sugar in small portions. Beat until a stable mass is obtained.
Remove the zest from the lemon by grating it on a fine grater (remove only the thin yellow layer, without touching the bitter white part). Add to proteins.
Sift the flour with baking powder and add it to the protein mixture in 3-4 additions. Each time, smoothly and carefully knead from bottom to top. We do not allow too intense or rough movements, otherwise the delicate air mass may settle!
When all the flour has been mixed in, put the protein dough into a dry pan (do not grease the walls with anything, line the bottom with parchment), and level the surface. Be sure to use a small container with a diameter of about 20 cm. Baking angel sponge cake in a large pan is not recommended, since in this case its center may sink under its own weight. If you don’t find a container of a suitable size, you can take a cake pan with a ridge in the middle, then you can prepare the sponge cake in a larger volume.
Place the pan in an oven preheated to 180 degrees for 35-40 minutes. Just like when making a standard sponge cake, we try not to open the oven again. To prevent the biscuit from settling, immediately turn the pan with the finished baked goods over and place it on a wire rack or two bowls. Leave to cool.
Lemon cream for angel sponge cake recipe
In a thick-bottomed saucepan, combine lemon juice, zest, sugar and eggs.
Place over low heat and, stirring constantly, bring to a boil and slightly thicken. Remove from heat and allow lemon curd to cool completely.
Beat soft butter until fluffy. Continuing to work with the mixer, gradually introduce the cooled curd.
Beat until the ingredients combine into a single butter cream.
We return to the cooled biscuit. We run a knife along the sides of the mold and remove the baked goods, cut them into two layers. Dissolve the sugar in hot water, cool and lightly pour over the crumb (angel sponge cake does not require much soaking).
Apply a layer of citrus cream to the bottom cake.
After pouring the impregnation, lay out the second cake layer. Coat the top and sides of the product with the remaining cream.
If desired, we can arrange dessert. Almond petals and blueberries go well with lemon cream, but you can choose other additives or leave the product without additions.
We keep our mini-cake in the refrigerator for 3-4 hours, and then start trying.