Usuba
Lemon Sponge Cake with Maple Sour Cream Frosting
Delicate lemon sponge cake with aromatic zest, soaked in a cream made from sour cream and maple syrup. A simple-to-make cake with bright acidity and soft texture.
- Total
- 75 min
- Standard serving
- 152.1 g
Ingredients
Total 7
Instructions
- 1
Step 1
Separate the whites from the yolks. Place the yolks in a bowl, add half the sugar and beat until light and fluffy.
- 2
Step 2
Whip the egg whites with the remaining sugar until stiff peaks form.
- 3
Step 3
Add 1/3 of the whipped egg whites to the yolks and gently mix without whisking.
- 4
Step 4
Add sifted flour, grated lemon zest and mix carefully again.
- 5
Step 5
Add the remaining egg whites and gently fold again.
- 6
Step 6
Place the dough in a baking pan and bake at 180 °C for approximately 35 minutes until golden brown.
- 7
Step 7
While the sponge cake is baking, prepare the cream: mix sour cream with maple syrup.
- 8
Step 8
Let the sponge cake cool, then remove it from the pan and cut it in half. Spread cream on each part and join them together. Cover the entire cake with cream on the outside.
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