Sugared Lemon Sponge Cake with Strawberries and Whipped Cream

Anyone else notice I seem to be on a lemon kick?  

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The sugary lemon topping I used in this cake is inspired by a breakfast my husband's family makes called a dutch baby. A dutch baby is a sweet popover baked in a cast iron skillet. Very, very delicious. But anyways, I made the light, airy sponge cake used in this recipe for something else and I couldn't help thinking how delicious it would be with a sugared lemon topping and some strawberries. And from there a new recipe was created!

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I believe this simple, elegant dessert would be the perfect ending to an outdoor dinner on a warm evening. The cake takes all of 11 minutes to bake! Sprinkle on some powdered sugar and lemon juice, use a cookie cutter to make circular mini cakes, stack with whipped cream and strawberries and done! Beautiful dessert without the hassle. It's also very easily customizable. You can substitute strawberries with whatever fruit looks best at the market the week you plan on making it. The sweetness level can be adjusted in both the whipped cream and fruit. 

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This could even be made into a fun DIY dessert at parties. Set out the cut sugared lemon sponge, whipped cream, mixed berries and get creative with dessert toppings like nutella, sprinkles, honey, mint, etc. How awesome would that be? I sense a new BBQ trend here!

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Sugared Lemon Sponge Cake* with Strawberries and Whipped Cream
Makes 6 double layered stacks using a 3 inch diameter circle cutter

Ingredients

5 eggs, separated

2 teaspoons vanilla extract

1/4 teasoon almond extract

1/2 teaspoon salt

1/3 cup + 1 1/2 tablespoons granulated sugar, separated

1/3 cup cornstarch

1/3 cup all purpose flour

1/4 cup lemon juice

1/2 cup confectioners sugar

1 pound fresh strawberries, quartered

whipped cream, for topping (recipe below)

Directions

Place the quartered strawberries in a container with 1 1/2 tablespoons of granulated sugar. Let them sit in the fridge for at least an hour

Preheat the oven to 375 degrees

Grease a jelly roll pan measuring approximately 15 x 10 x 1. Lay down a piece of parchment paper over the greased pan and grease and flour the parchment paper

In a large bowl attached to a stand mixer, beat the egg whites. When the whites are foamy, add the salt. Continue to beat

When the whites reach the soft peak stage, gradually add in the 1/3 cup of sugar. The whites are complete when you have stiff peaks that are still wet

In another large bowl, whisk together the egg yolks, vanilla extract and almond extract

When the whites are complete place them over the yolks and add the cornstarch and flour over the whites

Carefully fold everything together

Add the batter to the greased jelly roll pan. Bake for 11 minutes

Take the cake out of the oven and evenly sprinkle 1/2 cup confectioners sugar over the cake

Place back in the oven for an additional minute. Take the cake out and immediately brush on all the lemon juice using a pastry brush to evenly distribute

When the cake is cool, which won't take long, cut medium sized circles (mine had a 3 inch diameter) out of the cake with a cookie cutter

To assemble, place one circle on a plate, top with whipped cream and strawberries, place another cake on top and repeat. Top with whipped cream and more strawberries.

* Sponge cake heavily adapted from The Fannie Farmer Cookbook, Jelly Roll Cake page 582

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Whipped Cream

Ingredients

1 cup chilled heavy whipping cream

1 teaspoon vanilla extract

2 - 3 tablespoons confectioners sugar (depending on desired sweetness, I use 3)

Directions

Add the chilled cream, sugar and vanilla to a large bowl attached to a stand mixer with a whisk attachment

Whisk the ingredients until stiff peaks form

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