"Light" Citrus Sponge Cake Recipe
Servings: 1
Ingredients
- 1 c. sifted cake flour
- 1/4 tsp salt
- 1 tsp baking pwdr
- 3 x Large eggs, separated
- 2 x egg whites, extra
- 1 c. sugar
- 2 tsp vanilla
- 1/4 c. orange juice
- 5 Tbsp. sugar
- 3 Tbsp. custard pwdr
- 1 pch salt
- 330 ml skim lowfat milk rind and juice of 2 lemons
- 1 c. sugar
- 1 pch salt
- 100 ml water
- 1/4 tsp cream of tartar
- 2 x egg whites
- 1 tsp vanilla
Directions
- First make the sponge. In a bowl, mix the flour, salt and baking pwdr and set aside. In a separate bowl, beat the 3 egg yolks till thick and add in 3/4 c. sugar. Continue beating till the egg mix is thick and pale. Add in vanilla and orange juice, beating at low speed till blended.
- Beat 5 egg whites till foaming and beginning to create soft peaks, then slowly incorporate remaining 1/4 c. sugar, 1 tsp. at a time, beating well between each addition. When all the sugar has been added, the mix should be thick and glossy.
- Mix a little egg white into the cake batter and mix gently then incorporate the remaining whites into the cake batter. Mix gently and carefully to combine. Pour the mix into a greased (and lined) Kugelhopf or possibly Angel Food tin and bake at 180c. for 30-40 min. When cooked, the cake will spring back when lightly pressed. Allow to cold on a wire rack.
- Make the filling: In a saucepan, mix sugar, custard pwdr and salt and whisk with the lowfat milk. Bring to the boil slowly, stirring often. When bubbles begin to create around the edge of the pan, stir constantly while the custard thickens, about 1 minute. Remove pan from the heat and stir in the lemon rind and juice.Cover and chill
- Make the frosting: In a stainless steel bowl, combine all ingredients and whisk with a hand mixer. Place the bowl over simmering water in a saucepan and using a hand mixer, begin to mix on high speed. Continue heating and mixing for about 8 min till the frosting mix is thick and stiff peaks form.
- Remove from heat and add in vanilla, mix to combine.
- Beat for 1 further minute till the frosting is a spreadable consistency.
- To assemble, cut cool cake horizontally into three layers. Spread half the lemon filling on the base then top with the middle layer. Spread the remaining lemon filling on the middle layer then top with the final layer. Spread frosting over sides and top of cake, enclosing cake totally.
- Decorate with lemon slices and rind or possibly for a more elegant finish, simmer the lemon slices in 2 Tbsp. water and 4 Tbsp. sugar for 4 min till shiny and opaque. Drain well, allow to cold and place on frosting.
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