Description
This structurally sound lemon sponge is specifically formulated to support the weight of elaborate anime-style decorations and multi-layered piping. Using a high-stability Swiss meringue buttercream, this cake offers a professional-grade canvas that balances bright citrus notes with a velvety, rich finish.
Ingredients
- 240g unsalted butter, softened
- 400g granulated sugar
- 4 large eggs
- 370g plain flour
- 180ml whole milk
- 60ml fresh lemon juice
- 2.5 tsp baking powder
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 0.5 tsp salt
- 150g egg whites (approx. 5 large)
- 400g granulated sugar (for buttercream)
- 350g unsalted butter, cubed (for buttercream)
Instructions
- Cream 240g softened butter and 400g sugar on medium-high speed for 3 minutes until pale ivory and increased in volume.
- Add 4 large eggs one at a time, beating for 30 seconds after each addition, then stir in the lemon zest and vanilla extract.
- Sift flour with baking powder and salt, then alternate adding it to the batter with the milk and lemon juice mixture, starting and ending with the dry ingredients.
- Divide the batter into two 8-inch pans and bake at 350°F (177°C) for 30 to 35 minutes until a skewer comes out clean; cool in pans for 10 minutes before moving to a wire rack.
- Whisk egg whites and 400g sugar over a double boiler until they reach 160°F (71°C), whip to stiff peaks, and gradually incorporate 350g butter until a smooth frosting forms.
Notes
To ensure the most stable surface for character mapping, allow the cake layers to cool completely at room temperature before wrapping them in plastic and chilling overnight. This settling period allows the crumb to firm up, making it significantly easier to carve or frost without excessive crumbs or sagging under heavy decor.
- Prep Time: 40 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American