Lemon Ginger Sponge Cake with Whipped Cream and Raspberries
This is a simple Lemon Ginger Sponge Cake with a topping of creamy sweetened whipped cream and Raspberries.
- 3 eggs, large
- 6 tbsp sugar
- 3 tbsp lemon peel, grated
- 2 tbsp fresh ginger, grated
- 2 tbsp cake flour
- 1/2 tsp. vanilla
- 1/8 tsp salt
- 1 cup heavy whipping cream
- 1 tbls sugar
- raspberries or fruit of your choice
- 1 tbls lemon zest, optional
- 1 tbls candied ginger, chopped, optional
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.