Italian Sponge Cake with Lemon Custard
A simple cake with fresh whipped cream and lemon custard, like most simple cakes this recipe requires a fair amount of precision and patience but the result is the ideal combo of fruit, custard, cake, and whipped cream.Before starting make sure you have the following ready: Hand mixer with chilled blades; 10+ minutes in the freezer should be sufficient A food processor Spring form pan Leave your eggs out for 30+ minutes to bring them down to room temperature
Servings Prep Time
12Slices 60Minutes
Cook Time Passive Time
45Minutes 20Minutes
Servings Prep Time
12Slices 60Minutes
Cook Time Passive Time
45Minutes 20Minutes
For the cake
For the custard
For the whipped cream
The cake
  1. Separate the egg yolks and the whites into different large bowls.
  2. Beat the yolks with a whisk until creamy yellow and gradually add the sugar until the mix is even.
  3. Slowly add the flour, intermittently adding the water to loosen things up and save your arm from dying. Set aside when smooth.
  4. Use a hand mixer or rotary mixer to beat the egg whites and baking powder until they form hard peaks.
  5. Fold the egg whites into the batter and pour the batter into an ungreased spring form pan.
  6. Bake at 325 degrees for 45 minutes.
The custard
  1. Peel the rind off a lemon and add to a food processor with the sugar. Chop until finely mixed.
  2. In a mixing bowl cream the butter, slowly add in the lemon, sugar, and salt until the mix is consistent.
  3. Add the eggs and lemon juice and blend until smooth.
  4. Cook in a sauce pan on medium heat for about 10 minutes, stirring consistently.
  5. Set aside to cool and settle.
The whipped cream
  1. Take the hand mixer blades out of your freezer.
  2. On high speed in a large mixing bowl whip the heavy cream on high speed, adding the sugar and vanilla as you go. Whip until whipped. Ja feel?
Constructing the beast
  1. Remove the cake from the oven and allow to cool for 20 minutes.
  2. Slice the cake horizontally about half way down the cake.
  3. Smother the top of the bottom half of the cake with the custard. Add sliced strawberries, raspberries, blueberries, or blackberries for an extra surprise when you cut into the cake.
  4. Put the top half of the cake back in its place.
  5. Cover the whole thing in whipped cream and as much fresh fruit as you can find. Enjoy!
Recipe Notes

The cake will keep in the fridge for 3-5 days.