Caramelized Lemon Sponge Cake Recipes

CARAMELIZED LEMON SPONGE CAKE

Steps:

• Preheat the oven to 180ºC (350ºF). Pour 200 grams (about 1 cup) sugar in a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)). Place the cake pan on the stove over low heat until caramelize the sugar (go turning the cake pan until stays completely caramelized).
• Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.
• In an electric mixer, beat on medium speed the egg yolks, the sugar and the lemon zest until obtain a creamy mixture. Add the lemon juice, vanilla extract and mix for 2 to 3 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture. Finally, fold gently the whipped egg whites with a spatula.
• Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes (the time depends on the oven).
• Turn off the oven and unmold the cake onto a plate. Let cool completely and serve.

LEMON CAKE WITH CRACKLY CARAMEL GLAZE

Steps:

• MAKE THE CAKE:
• Preheat the oven to 375°F
• Butter and flour a 12-cup Bundt pan. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
• Gradually beat in 1/2 cup of the sugar.
• In a medium bowl, whisk the cake flour, baking powder and salt.
• In a large bowl, using an electric mixer, beat the 6 egg yolks with the water, olive oil, vanilla, lemon zest and the remaining 1 cup of sugar.
• Add the dry ingredients and beat until the batter is smooth.
• Using a spatula, fold in the beaten egg whites until no streaks remain.
• Spoon the batter into the prepared Bundt pan.
• Bake the cake for 35 to 40 minutes, until springy to the touch.
• Let cool for 20 minutes, then invert the cake onto a rack to cool completely.
• Lower the oven temperature to 350°.
• MAKE THE LIMONCELLO SYRUP:
• In a small saucepan, simmer the water and sugar over moderate heat just until the sugar is dissolved, about 5 minutes.
• Let cool, then stir in the limoncello.
• Brush the syrup all over the cake, allowing it to soak inches
• MAKE THE CARAMEL TOPPING:
• Line a large baking sheet with parchment paper.
• In a heavy saucepan, stir the sugar with the cream of tartar and water until sandy.
• Wash down the side of the pan with a moistened pastry brush to remove any sugar crystals.
• Bring the mixture to a boil over moderately high heat and cook without stirring until a deep honey-colored caramel forms, about 5 minutes.
• Remove from the heat.
• Carefully swirl the pan to cool the caramel slightly, then pour it onto the baking sheet in a rough round.
• Using an offset spatula, spread the caramel into a 13-inch round and let stand until slightly cooled but still pliable, about 5 minutes.
• Invert the caramel round over the cake and peel off the parchment paper.
• Gently press the caramel onto the cake before it hardens to help it conform.
• If the caramel hardens as you work, place the caramel-coated cake in the oven for 2 to 3 minutes, just to soften the caramel.
• When the caramel has hardened, serve with Lime-Yogurt Mousse (recipe to follow).