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Restaurants›Red Feather Lounge›Lemon Sponge Cake Recipe

Lemon Sponge Cake Recipe

Inspired by Red Feather Lounge

Time1h 30m

Serves8

peach sauce, lemon tuile cookie

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Ingredients

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For the Lemon Sponge Cake

1 cups 00 bread flour

1 cups granulated sugar

1 tsp Baking powder

1 tsp Celtic sea salt

4 pieces Large eggs

2 tsp Lemon zest

1 tbs ReaLemon lemon juice

1/2 cups Unsalted butter, melted

For the Peach Sauce

2 cups Fresh peaches, diced

1/4 cups granulated sugar

1 tbs ReaLemon lemon juice

1/2 cups Water

For the Lemon Tuile Cookies

1/2 cups 00 bread flour

1/2 cups Powdered sugar

2 pieces Large egg whites

1/4 cups Unsalted butter, melted

1 tsp Lemon zest

1 tbs ReaLemon lemon juice

Method

Lemon Sponge Cake Preparation

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a bowl, combine flour, sugar, baking powder, and salt.

Whisk Eggs

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until well combined.

Combine Mixtures

Gradually add the dry ingredients to the egg mixture, stirring until just combined. Fold in the melted butter.

Bake

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.

Cool

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Peach Sauce Preparation

Cook Peaches

In a saucepan, combine diced peaches, sugar, lemon juice, and water. Cook over medium heat for about 10 minutes until the peaches soften.

Blend (optional)

For a smoother sauce, blend the mixture until desired consistency is reached. Return to low heat to keep warm.

Lemon Tuile Cookie Preparation

Preheat Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Ingredients

In a bowl, whisk together flour, powdered sugar, egg whites, melted butter, lemon zest, and lemon juice until smooth.

Shape Cookies

Spoon small amounts of the mixture onto the prepared baking sheet and spread thinly with a spatula.

Bake

Bake for about 8-10 minutes, or until the edges are golden brown.

Cool and Shape

Allow the cookies to cool slightly, then gently shape them while warm. Let cool completely on a wire rack.