Lemon Sponge Cake with Mixed Berries

May 10, 2012

Serves: 12
Prep: 19 min
Cook: 36 min
Total: 1 hr 40 min


  • 7 lg egg whites (1 c)
  • 1 tsp cream of tartar
  • 1 C + 2 Tbsp superfine sugar
  • 5 lg egg yolks (1/3 c)
  • 2 tbsp hot water
  • 1 tbsp freshly grated lemon zest
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • pinch of salt
  • 1 C cake flour
  • 18 oz mixed fresh berries (about 3 c)
  • 1/4 C honey
  • 2 tbsp lemon juice

1. Heat oven to 350°F. With electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in 2 tablespoons of the sugar.

2. Put egg yolks and remaining 1 cup sugar in another large bowl. Add hot water and beat until very pale yellow in color, about 4 minutes. Beat in lemon zest, vanilla extract, baking powder, and salt. Gradually beat in flour, then gently fold one-third of the egg whites into yolk mixture. Gently fold in remaining whites.

3. Pour into ungreased 10" springform pan. Bake until wooden pick inserted in center comes out clean, 35 minutes. Cool on rack 45 minutes. Run knife around edge to loosen cake. Remove cake from pan and top with berries.

4. Microwave honey 30 seconds. Stir in lemon juice and let cool slightly. Drizzle glaze over top of cake.

Nutritional Facts per serving
Calories 189.5 cal
Fat 2.2 g
Saturated Fat 0.7 g
Cholesterol 87.4 mg
Sodium 83 mg
Carbohydrates 38.9 g
Total Sugars 26.9 g
Dietary Fiber 2.6 g
Protein 4.8 g

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