Lemon Cream Sponge Cake

How to Provide

Spring is here!  With that huge surplus of eggs, make this fantastic dessert!


Sponge Cake

12 Eggs separated
1 cup Sugar
1 ½ tsp Cream of Tartar
1 tsp Baking Powder
½ tsp Salt
½ cup Honey
1 ½ cup Flour sifted
1 tsp Lemon Zest
1 ½ tsp Vanilla

Lemon Curd

3-4 Lemons (½ cup juice, fine zest)
1 ½ cup Sugar
8 tbsp Butter room temperature
4 Eggs
¼ tsp Salt

Whipped Cream

1 cup Whipping Cream
¼ cup Powdered Sugar


Lemon Curd

In a 2 quart sauce pan, cream sugar, salt, zest and butter together until pale. One at a time add eggs, whisking until well combined. While continuing to whisk, add a steady stream of lemon juice.

Over low heat, whisk mixture until it reaches 170o F.  Take off the heat and scoop into a glass bowl, cover with plastic film, pressing…

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