Lemon Easter Sponge Cake Recipe

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8
1 1/4 cups
1 tsp
1 3/4 cups
1/2 cup (1 stick)

Topping and Garnish
6
1 1/2 cups
1 cup
1/2 cup
1/8
1 cup

Eggs, separated
Granulated sugar
Grated lemon peel
All-purpose flour
Butter, melted and cooled

Eggs
Granulated sugar
Lemon juice
Butter, softened
Salt
Flaked coconut

Oven Temp ~ 350° Baking Time ~ 25 - 30 Min.
Pan Type ~ two 9-inch round cake pans

Preheat oven, grease cake pans, line with parchment paper; grease paper. Dust with flour; tap out excess.

To prepare cake, beat together egg yolks, sugar and lemon peel until light and fluffy. Sift flour over egg mixture. Gently fold in until almost combined. Stir in melted butter.
Beat egg whites at high speed until firm, but not stiff, peaks form. Stir one-quarter of beaten egg whites into batter. Fold in remaining whites. Spoon batter into prepared pans; smooth tops.

Bake cakes until golden and a wooden pick inserted in the center comes out clean. Transfer pans to wire racks to cool slightly. Loosen cakes by running a metal spatula around sides of pans. Turn cakes out onto wire racks to cool completely. Remove paper.

To prepare topping, in the top of a double boiler set over simmering (not boiling) water, mix together eggs, sugar, lemon juice, butter and salt. Cook over medium heat, stirring frequently, until thickened, 15 minutes.

Transfer topping to a bowl; cool to room temperature. Cover with plastic wrap; chill for 1 hour.

Place 1 layer on a serving plate. Spread one-quarter of topping over cake. Top with second layer. Spread remaining topping over top and sides of cake. Press coconut onto sides. Garnish with jelly beans and or marshmallow chicks.

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Healthy Homemade Cake Recipe

Yes, healthy cake recipes mean that you can eat smart and still enjoy cakes.
Eating cakes as part of a healthy diet isn’t a problem. Make your own cakes, and you know exactly what’s in them.
Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

There’s nothing unhealthy about a cake made with whole wheat flour, organic butter, organic sugar, free-range eggs – as long as you don’t eat the lot at one sitting!

Most times, low-fat or low-sugar cake recipes taste bad! And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless!
Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended.

Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle.

You won’t be sacrificing good taste using all natural ingredients. On the contrary, you will be gaining great homemade flavor.

The taste and texture of a cake you've made yourself will be far superior to anything you can buy at the supermarket. It's satisfying to do, and it really doesn't take very long. You can also double-up the quantities, and make two cakes, freezing one to use in the future.

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