Best Aunt Margarets Lemon Cream Spongecake Recipes

LEMON SPONGE PIE I

Lemon Sponge Pie I image

Light, lemony pie. Perfect for spring!

Provided by Kitty

Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes

Yield 8

Number Of Ingredients 10

Ingredients

1 (9 inch) unbaked pie crust
3 tablespoons butter, softened
1 ¼ cups white sugar
4 egg yolks, beaten
3 tablespoons all-purpose flour
1 pinch salt
1 ¼ cups milk
2 tablespoons grated lemon zest
⅓ cup lemon juice
4 egg whites

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl cream together the butter and sugar until light and fluffy.
Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
In a clean bowl and with clean beaters, beat the egg whites until stiff but not dry. Fold the egg whites into the filling. Pour into the unbaked pie shell.
Bake for 15 minutes. Reduce the temperature to 300 degrees F (150 degrees C), and bake for an additional 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 340.2 calories, Carbohydrate 47.1 g, Cholesterol 116.9 mg, Fat 14.8 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 5.9 g, Sodium 195.1 mg, Sugar 33.5 g

LEMON SPONGE CAKE

Lemon Sponge Cake image

I found this in an old Nebraska 4-H cookbook the other day. It's wonderfully moist! I would suggest to maybe put a little more lemon juice than suggested (I LOVE lemon!) or maybe even grate a little lemon peel into it. I made a powdered sugar icing with more lemon juice to drizzle on top. The family really liked this one and I'm definitely going to make it again.

Provided by KaDo2609

Categories Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 8

Ingredients

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
6 eggs
1/2 teaspoon cream of tartar
1 cup cold water
2 cups sugar
3 tablespoons lemon juice

Steps:

Sift flour, baking powder, and salt.
In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside.
Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water.
Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently.
Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.

AUNT MARGARET'S LEMON CREAM SPONGECAKE

Aunt Margaret's Lemon Cream Spongecake image

Provided by Moira M. Robertson

Categories Cake Milk/Cream Mixer Dessert Bake Lemon Summer Gourmet New Mexico

Number Of Ingredients 9

Ingredients

1/3 cup plus 2 tablespoons granulated sugar
2 large eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoons unsalted butter, melted and cooled
1/2 cup lemon curd (available at specialty food shops)
1/2 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

Preheat oven to 350°F. and grease and flour a 7- to 8-inch round cake pan, knocking out excess flour.
In a large bowl with an electric mixer beat 1/3 cup plus 1 tablespoon granulated sugar and eggs until thick and pale and beat in vanilla. Into a small bowl sift together flour and cornstarch and fold into egg mixture. Gently fold in butter until combined well.
Pour batter into cake pan and bake in middle of oven 20 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and invert onto rack to cool completely.
With a serrated knife halve cake horizontally and spread bottom layer with lemon curd. Beat cream with confectioners' sugar until it just holds stiff peaks and spread on top of lemon curd. Top cream with remaining cake layer and sprinkle top of cake with remaining tablespoon granulated sugar.