Citrus Sponge Cake With Strawberries Recipes

LEMON SPONGE CAKE WITH GLAZED STRAWBERRIES

Steps:

• Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more.
• In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest.
• Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat.
• Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired.
• In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake.

LEMON SPONGE CAKE WITH GLAZED STRAWBERRIES

Steps:

• Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more.
• In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest.
• Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat.
• Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired.
• In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake.

CITRUS SPONGE CAKE WITH STRAWBERRIES

Steps:

• 1. Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with the oil and dust with potato starch.
• 2. Sift the cake meal and potato starch together over a piece of foil and set aside.
• 3. In the bowl of an electric mixer, beat the egg yolks on medium speed for 3 minutes, until golden yellow and thick. Add the sugar slowly. Continue to beat 3 minutes more.
• 4. With the mixer on low, gradually add the orange juice, lemon juice, orange zest, and lemon zest. Add the vanilla and almond extract. Gradually add the matzo meal mixture to the batter. Mix gently until well blended.
• 5. In a clean bowl, beat the egg whites with the whisk attachment of the electric mixer until foamy. Add the salt and beat until the whites hold glossy peaks. Gently fold the egg whites into cake batter with a spatula. Pour the batter into the springform pan and bake for about 50 minutes, or until a cake tester comes out clean. Cool the cake in the pan, then loosen the sides. Cool completely.
• 6. Cut the cake into 12 wedges, or carefully slice the cake in half horizontally with a serrated knife and cut into 6 wedges to make 12 total wedges.
• 7. Toss the strawberries with the orange juice and sugar 30 minutes before serving the cake. Spoon the strawberries over each cake wedge and serve.

CITRUS SPONGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Beat egg yolks until slightly thickened.
• Gradually add 3/4 cup of sugar and hot water to yolks, beating until thick and lemon colored.
• Blend in orange juice, vanilla, orange and lemon peels.
• Sift together cake flour, baking powder and salt.
• Add to wet ingredients.
• In a separate bowl, beat egg whites until soft peaks form.
• Add remaining 1/4 cup sugar, a tablespoon at a time until stiff peaks form.
• Fold 1/4 of the egg white mixture into batter until incorporated. Fold in remaining egg whites.
• Spoon into an ungreased 10 inch tube pan.
• Bake at 350 degrees for 20-25 minutes, or until cake springs bake when pressed lightly.
• Immediately invert pan and cool.

STRAWBERRY-CITRUS SHORTCAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
• Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
• Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
• Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
• Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.