Obviously, I’ve been wanting to get a lot of use out of my gorgeous bundt pan that Charlie got me for our anniversary. This weekend was Memorial Day, and we had a BBQ with a bunch of guests. The ten-cup capacity that’s usually far too much for us was gone in a matter of minutes.
I’ve never made a sponge cake before. It could have stood to be a bit spongier, but I expected this because of the recipe I used. As was explained the Joy of Baking website, most sponge cakes either get their texture and moisture from extra sugar or a soaking syrup. Since I don’t like extremely sweet things, the first option was out. Since we had limited ingredients and the frosting was a last minute addition, I didn’t plan for a soaking syrup, either. So, I used a recipe that had slightly different ingredients than what most of the sponge recipes I found called for.
Lemon Sponge Cake
2 cups all purpose flour, sifted
1 1/4 cups evaporated cane sugar
1 tablespoon baking powder
3/4 cup cold water
3/4 teaspoon salt
1/2 cup (1 stick) butter, melted
7 eggs, separated
Juice of two lemons
Grated zest of 2 lemons
1/2 teaspoon cream of tartar
Preheat oven to 325°F. Grease two 9 inch round cake pans or one 10-inch tube pan and set aside.
In a mixing bowl, combine the flour, sugar, baking powder and salt. Add butter, egg yolks, 3/4 cup cold water, lemon juice and zest and beat with an electric mixer on medium speed until smooth, about 2 minutes; set aside.
In a separate large bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold egg yolk mixture into egg whites until completely blended. DO NOT stir or beat the mixture. Pour batter into prepared pan and bake for 40 to 60, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes, then loosen sides gently and invert cake onto a rack to cool.
Wait until cake has cooled completely to frost.
*Note: If making a layer cake, you’ll want to double this back to the original yield.
1/4 c. milk
1/2 c. butter, softened
1/4 c. granulated sugar
1/2 tsp. vanilla
1 tbsp. flour
1/2 cup of coconut, plus more for garnish
One handful of your choice of berries, trimmed (optional)
In small saucepan cook the milk and flour until thick and smooth. Stir with wooden spoon constantly. Set aside to cool. In a bowl, cream butter and sugar together using electric mixer. Beat well until no longer grainy. Add cooked flour mixture. Beat until consistency of whipped cream. Add vanilla and stir. Add 1/2 cup coconut and stir, reserving some for garnish. Spread on cooled cake. Top with more coconut and berries, if desired.