Caramelized lemon sponge cake

HOW TO MAKE CARAMELIZED LEMON SPONGE CAKE

Step 1: Preheat the oven to 180ºC (350ºF). Pour 200 grams (about 1 cup) sugar in a bundt cake pan. Place the cake pan on the stove over low heat until caramelize the sugar.

Step 2: Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.

Step 3: Beat 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. 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.

Step 4: Pour the mixture into the prepared pan and bake for about 30 to 35 minutes.

Step 5: Turn off the oven and unmold the cake onto a plate. Let cool completely and serve.

TIPS FOR CARAMELIZED LEMON SPONGE CAKE

1. When preheating the oven, make sure you have all ingredients ready to start making the cake.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.

3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.

4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.

5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.

6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

Caramelized lemon sponge cake

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Category:Breakfast, Cakes, Desserts, Recipes
Cuisine: Portuguese
Difficulty: Easy
Servings: 12 slices
Prep Time:25 m
Cook Time:35 m
Total Time:60 m
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Ingredients
• Juice of one lemon
• Zest of one lemon
• 5 medium eggs
• 1 teaspoon vanilla extract
• 150 grams (2/3 cup) granulated sugar
• 150 grams (1 cup) all-purpose flour
• 1 teaspoon baking powder
• 200 grams (about 1 cup) sugar to caramelize
Directions
1. 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).
2. Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.
3. 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.
4. 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).
5. Turn off the oven and unmold the cake onto a plate. Let cool completely and serve.
Caramelized lemon sponge cake
Nutrition facts
Serves 12 slices
Per Serving:
% DAILY VALUE
Calories 183
Total Fat 2 g(3%)
Saturated Fat 0.5 g(3%)
Cholesterol 68 mg(23%)
Sodium 26 mg(1%)
Total Carbohydrate 39 g(13%)
Protein 3.5 g