This exquisite Lemon Sponge Cake with Candied Citrus Fruits is a delight for the senses. With a perfect blend of sweetness and acidity, its moist and flavorful texture makes it ideal for any special occasion. A true classic that wins hearts and stays fresh for days. A delicious option to share and enjoy in good company.
The Lemon Sponge Cake with Candied Citrus Fruits is a delicious choice to sweeten a family afternoon.
The fresh, citrus flavor blends perfectly with the softness of the sponge, creating a unique combination.
The candied citrus fruits add a special, colorful touch, making this dessert a true culinary work of art.
Lemon Sponge Cake with Candied Citrus Fruits
Ingredients
2 teaspoons of Vegetable oil
½ cup of Matzo cake meal
¾ cup of Potato starch
8 Extra large eggs
2 cups of Sugar
¼ cup of Orange juice
10 milliliters of Lemon juice
1 teaspoon of Grated orange and lemon zest
1 ½ teaspoon of Vanilla
Potato starch
½ teaspoon of Almond extract
¼ teaspoon of Salt
1 Large orange, sliced
1 Large lemon, sliced
Preparation
Step 1 : To prepare this recipe, preheat the oven to 350°F (175°C).
Step 2 : Then, grease a 9-inch cake pan with vegetable oil and sprinkle it with potato starch.
Step 3 : In a large bowl, beat the egg yolks with the sugar for about 3 minutes.
Step 4 : Next, reduce the mixer speed and gradually add the juices and zests, followed by both extracts.
Step 5 : With the mixer off, sift the cake flour and potato starch over the mixture.
Step 6 : Mix everything until well incorporated and then transfer the batter to another large bowl.
Step 7 : Clean and dry the mixer bowl.
Step 8 : Using the whisk attachment, beat the egg whites until foamy.
Step 9 : Add the salt and beat until the whites are shiny.
Step 10 : Gently fold the egg whites into the cake batter and pour into the prepared pan.
Step 11 : Bake the cake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
Step 12 : Once baked, let it cool on a wire rack and loosen the sides to allow it to cool completely.
Step 13 : While the cake bakes, prepare the citrus slices: place them in a saucepan with enough sugar and water to cover.
Step 14 : Bring to a boil and cook on low heat for about 30 minutes.
Step 15 : Then, turn off the heat and let the slices cool in the syrup.
Step 16 : Place on a wire rack over a tray to dry.
Step 17 : Finally, just before serving, arrange the citrus slices on top of the cake.
Step 18 : Enjoy!
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