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Lemon Sponge Cake with Raspberries Recipe


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     Lemon Sponge Cake with Raspberries

Category   Desserts - Breads
Sub Category   None

6 egg yolks
1 1/2 cup sugar
6 tablespoons lemon juice
1 1/2 cup cake flour
6 egg whites
1 teaspoon baking powder
1/4 teaspoon salt
Pastry Cream
1/2 cup sugar
2 tbsp flour
2 tbps cornstarch
2 cups whole milk
1/2 tsp vanilla extract

Beat egg yolks with sugar until lightly colored. Alternate adding lemon juice and flour and mix until incorporated. Beat the egg whites in a separate bowl until they're stiff. Add baking powder and salt and beat until the egg whites hold a stiff peak. Fold the egg whites into the egg yolk mixture. Put into two greased and floured 9 inch pans and bake at 325 for about 20 minutes. Remove from pan after cooling. Top with pastry cream and fresh raspberries.
Pastry Cream- Beat egg yolks and sugar until they're lightly colored. Beat in flour and cornstarch. In a saucepan, bring the milk to a boil, making sure to whisk constantly. Remove from heat and add the milk slowly into the egg mixture. Put the mixture back into the saucepan and bring it to a boil while whisking. Keep whisking and let it boil until it is thick (about 3 minutes). Remove from heat and return mixture to the mixer. Beat it with a paddle attachment. Add the vanilla and beat it for about 5-6 minutes, or until it's down to room temperature. Store it in the fridge to cool it down.

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