Delight in the zesty notes and velvety texture of this Lemon-Soaked Sponge Cake, draped in a citrus-infused cream and topped with toasted coconut for a perfect balance of flavors.
For the Sponge:
- Egg whites and yolks, separated with care
- Granulated sugar, divided for different uses
- Fresh zest from citrus fruit for a fragrant touch
- Whole milk for richness
- Pure lemon essence for a zesty kick
- All-purpose flour for structure
- A pinch of salt and baking powder for rise
For the Three-Milk Soak:
- Sweetened condensed milk for sweetness
- Whole milk for smoothness
- Coconut milk for a tropical hint
For the Citrus Cream:
- Chilled whipping cream for a fluffy topping
- More fresh citrus zest for aromatic flair
- Lemon curd for a tangy twist
- Powdered sugar for sweetness
To Finish:
- Sweetened coconut flakes, toasted for crunch
- Additional citrus zest for garnish
Baking Odyssey:
- Carefully separate egg components, ensuring a pristine environment for the whites.
- Combine sugar and zest, then whip with yolks until light. Mix in liquids and dry ingredients, folding to keep the air.
- Whip whites to soft peaks, sweeten further, and aim for stiff peaks.
- Unite the whites with the yolk mixture, folding to a homogenous airiness.
- Prepare a pan, pour the batter, and bake until responsive to touch.
- After baking, cool, reline, and return the sponge to the pan.
- Whisk milks for the soak, drench the cake, and allow it to absorb overnight.
- For the cream, start with zest and cream, peak softly, then introduce lemon curd and sugar until firm.
- Adorn the cake with the cream, add curd swirls, and finish with toasted coconut and zest.
Indulgence: Slice the cake after the flavors have melded and the textures have settled, serving a piece of citrus heaven on a plate.
