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Sometimes I want a simple cake that doesn’t require a lot of my time or ingredients and this Lemon Ginger Sponge Cake with Raspberries is quick and easy to make. I decided to add lemon to the cake since our lemon trees blessed us with buckets of lemons so I have been grating and juicing lemons like crazy.
Because I have so many lemons and can’t possibly use them all I freeze them in different ways ~
- Grate the lemons and juice them, place the juice in an ice cube tray to freeze. Store the grated lemon in zip lock bags and the juice in the freezer for later.
- Cut the lemons into slices, place on a tray and freeze, then put in plastic bags for use later. This is a great way to add lemons to drinks.
- Freeze the whole lemon and then grate it. Yes, you grate the whole lemon. Adds incredible flavor to cooked foods and baked good.
I love grating/zesting citrus and use this Microplane grater all the time, it stays sharp and the length is perfect for zesting all types of citrus.
If you happen to live near El Dorado Hills, CA, just stop by and get some lemons, there is usually a bucket of them sitting outside for giveaways.
Hey, let’s talk about the cake since that’s what we are making. Sponge cakes are a bit unusual in that they are mostly made with three ingredients, eggs, sugar, and flour.
The possibilities are endless for adding in your choice of flavorings. You can fill or top the cake with your favorite jams or maybe some lemon curd and fruit.
Sponge cakes are a little like an angel food cake but are made with whole eggs and sugar that is whipped for several minutes to create volume because no baking powder is used. And for an added bonus there is no fat added to the cake, which is good for the waistline, right!
Here is my tip for adding the flour to the batter. Measure the flour and then sift it into the egg and sugar batter a tablespoon at a time and gently fold into the batter; this way the egg mixture won’t deflate. If the batter deflates well …then the cake will be a pancake, and we aren’t making pancakes.
While the cake is cooling make a lemon simple syrup to brush on the top of the cake which will add lots of yummy flavor and moisture.
Finish this cake off with a billowing topping of sweetened whipped cream, berries, lemon zest and candied ginger.
Lemon Ginger Sponge Cake with Whipped Cream and Raspberries
Lemon Simple Syrup
- 1/4 cup sugar
- 1/4 cup lemon juice
Making the cake
- Preheat the oven to 350 degrees. Prepare an 8-inch pan by buttering the bottom and lining the bottom with a piece of parchment or wax paper. Butter the top of the paper.
- Grate the lemon and set aside
- Using a whip attachment and beat the eggs in a large bowl for a minute.
- Add the sugar to the eggs and beat for 7 - 10 minutes to triple the volume. When properly beaten the mixture should fall from the whipping attachment in ribbons and slowly dissolve in 10 seconds
- Stir in the vanilla, lemon zest and grated ginger.
- Sift 1 tablespoon of flour and salt on top of the batter and slowly fold in the flour. Add the 2nd tablespoon of flour to the batter and fold in until no flour appears. Do not over stir or you will deflate the batter.
- Pour the batter into the prepared pan and bake for 20 - 25 minutes. Let the cake cool for a minute then remove from the pan and remove the parchment paper then and place on a wire rack to completely cool.
Finishing the cake
- Mix the lemon juice and sugar in a small saucepan and bring to a boil to dissolve the sugar. Set aside and let cool.
- Whip the chilled whipped cream with the sugar.
- When the simple syrup is cool, brush the top of the cake.
- Dollop the whipped cream on top of cake and top with the raspberries, lemon zest and candied ginger.
I think this is just the perfect cake to have with a nice cup of tea, a glass of Moscato or even a big glass of lemonade. Have some friends over or share with your family.
This is the baking pan and I use. It’s nice and heavy with straight sides and bakes cakes evenly.
If you want to save this recipe for later I would love for you to pin this to your Pinterest boards