Moist LEMON Sponge Cake

Thursday, December 24, 2009

look at that texture...just gorgeous and its moist too!

before i start, i'd like to wish to all my christian friends and also to those whom enjoy this particular holiday *you know who you are* a very happy happy Xmas and Happy New Year!!

today i'll be posting my all time fave sponge cake recipe...i was contemplating should i share this incredible recipe or just keep to myself? then after much consideration i decided to share this lovely recipe that i hold it dear in my heart hehehehe ~
this recipe is highly recommended , extremely easy to make with no time to spare...
errr this recipe was actually individual cakes (like bake in a remikin for individual consumption) but i was lazy to make such way so i just poured the batter into a 9" baking tin which is not so advisable...but it still turned out great...

3 eggs
1/2c sugar
1/2c all purpose flour
1/4tsp baking powder
1/4tsp salt
1/4c melted unsalted butter
1/2tsp vanilla extract
1tsp lemon zest
2tsp lemon juice
  1. preheat oven at 180c .grease and sugar the remikins and place a disk of parchment papers at the bottom of remikins.
  2. beat eggs and sugar until pale and airy with whisk fitted mixer. this will be more or less 10-15minutes
  3. mean while sift together all dry ingredients
  4. combine butter, zest and juice and set aside.
  5. reduce speed on mixer add dry ingredients quickly but not all at once until just almost blended.
  6. add in the butter mixture and mix until just blended.
  7. spoon cake mixture into individual remikins leaving 1/2" for cake expension.
  8. bake for 20-25minutes
  9. best serve warm

if yo uclose your eyes and eat this just for a moment you'll actually think that its cotton soft cheese cake!