The Teaspoon: Lemon Cream Sponge Cake

By Diana

As I promised a few posts ago, the results of my Tuscany holidays will be progressively published here in The Teaspoon. One of the souvenirs that I brought with me in my suitcase -and as a present for my beloved husband who had the misfortune to stay in rainy London while I enjoyed myself abroad- was a delicious and very Italian, Note di Limone.

I selected this particular cake from the supermarket shelves for the only reason that I recognized the brand: Mulino Bianco. I remember that a few Decembers ago, one of my mum's patients gave her as a present a Panetonne of this brand and its flavour remains as one of the most exquisite Christmas experiences we had. So I knew that the Note di Limone in the Florence supermarket was not going to be anything but another exceptional case.

This is a simple sponge cake, cut in half and filled with lemon cream or crema al limone -similar to British lemon curd I believe-. Although I was hoping the results to be the same as my souvenir, the truth is that any home-made recipe could ever equal the magic and enchanting touch of food preservatives -even the most pathetic well elaborated attempts like mine-. Anyway, I tried modestly to recreate it here for you guys, so you can enjoy it in one of the last outdoor picnics of the "summer", picturing yourself in one of those traditional little towns in the lovely region of Tuscany.

Ingredients
Yield: 8 portions

For the sponge cake
100 g unsalted butter
100 g caster sugar
2 eggs, beaten
100 g all-purpose flour
1 1/2 teaspoons baking powder

For the Lemon Cream
150 g unsalted butter
300 g caster sugar
2 lemons, juice and zest
3 eggs

For the garnish
100 g icing sugar
The lemon zest of half a lemon.

Preparation Method

You can make the lemon cream a couple of days before making the cake so it can set down better.

In a bowl, use an electric mixer to cream the butter and the sugar. Mix for about 2-3 minutes. Add the lemon zest and the lemon juice and mix for 1 minute. Incorporate the eggs and continue mixing for 1-2 minutes.

Add the mixture to a saucepan and cook at medium heat, stirring it constantly with a wooden spoon. When the mixture is about to boil remove from the heat and allow it to cool down completely before pouring it in a glass container. Keep it in the fridge until ready to use.

Also notice that the cream could be a dish in itself and you can enjoy it with biscuits, ice-cream or as it pleases you the most.

Now it's time to make the sponge cake. Start by preheating your oven to 190 C/375 F.

Line a round baking tin of about 20 cm diameter with para-fined paper or simply with butter and flour.

In a bowl cream the butter and the sugar using an electric mixer at high speed (make sure you are using the right quantities indicated in sponge cake ingredients). Mix for about 3-5 minutes until light and fluffy. Add the eggs gradually and continue mixing for about 1-2 minutes.

Combine the baking powder and the flour in a bowl and sift these into the batter. Fold it using a spatula or a wooden spoon.

Turn the mixture into the baking tin and use the spatula to level it. Bake in the preheated oven for about 20 minutes or until when a knife is inserted in the middle of the cake, these comes out clean. Allow to cool down completely.

Bring the cake out of the baking tin and divide it transversally using a knife. You will obtain to disks of about 1.5 cm hight. Be carefully that the cut is even.

Now use a knife to spread a very generous quantity of the lemon cream in one of the sponge cake disks. Spread the lemon cream evenly as well and make it a thick layer of about 1 cm. Cover the layer with the other disk.