Recipe: Lemon Sponge Cake with Raspberry Sauce
Recipe courtesy of Cuisinart.
Recipe uses any Cuisinart Food Processor.
- Vegetable oil cooking spray
- 1 cup cake flour *
- 2 teaspoons baking powder
- 1/2 cup low-fat buttermilk
- 1 tablespoon butter
- 8 strips lemon zest, cut in half
- 2/3 cup sugar
- 1 large egg
- 1 12-ounce bag frozen raspberries, thawed
- 2 tablespoons superfine sugar
- 1 tablespoon lemon juice
- Preheat oven to 350°F.
- Spray an 8-inch cake pan with vegetable oil cooking spray. Combine cake flour and baking powder in a small bowl; reserve.
- Place buttermilk and butter in a 1-cup liquid measure. Heat in a microwave oven until butter is almost melted, about 1-1/2 minutes on 70% power. Set aside.
- In a CuisinartŪ food processor fitted with the metal blade process zest and sugar until finely chopped, about 1 minute. Add egg and process 1 minute.
- Scrape bowl and process 1 minute more. With motor running, pour milk mixture through feed tube and process until combined, about 10 seconds.
- Scrape bowl. Add dry ingredients and pulse until just combined, about 3 - 4 times.
- Pour into prepared pan and bake until top is lightly browned and springs back when touched, about 20 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.
- Cut cake into 8 pieces and slice each piece in half horizontally with a serrated knife.
- Place bottom half on dessert plate, drizzle 1 tablespoon raspberry sauce over cake and top with other half of cake.
- Drizzle 1 tablespoon of sauce over top of cake. Garnish with whipped cream and fresh raspberries if desired. Serve immediately.
- In a CuisinartŪ food processor fitted with the metal blade process raspberries, sugar and lemon juice until combined, about 10 seconds.
- Place a fine mesh strainer in a small mixing bowl and pour raspberry sauce into strainer. Stir with a spoon until sauce has passed through the strainer; discard seeds. Reserve sauce.
Tip: Use a vegetable peeler to remove the zest from the lemons. Zest is the colorful outer part of the skin. Do not use the bitter white pith.
* Cake flour is used to make tender baked goods. It is available in the baking section of most supermarkets. To substitute all-purpose flour for cake flour, measure out 1 cup all-purpose flour and remove 2 tablespoons.
Makes 8 servings.