Hints of fresh lemon, fresh raspberries and whipped cream make this lightly sweetened bizcochuelo de limón the perfect springtime dessert.
Springtime is the perfect time to enjoy a slice of bizcochuelo de limón (lemon sponge cake). Bizcocho is a Spanish word used to describe a wide range of pastries and cakes. Sponge cake is fairly easy to prepare and makes a great addition to your dessert menu. Simple ingredients of flour, sugar and eggs are all you need to prepare a delicious bizcochuelo at home. Make it even more special by preparing some fresh whipped cream and topping it with assorted berries. The addition of the lemon curd adds an extra layer of tart goodness!
Preheat oven to 350ºF. Sift the flour, baking powder and salt. Set aside.
Butter the cake pan. Cut a section of parchment paper to fit at the bottom of pan. Butter the top of paper and then dust entire pan with a light coating of flour. Set aside.
Beat the egg whites until stiff peaks form. Set aside.
Whisk together the egg yolks, sugar, lemon zest, juice and vanilla until smooth.
Using a wooden spoon, gradually add the flour to the egg yolk and sugar mixture. It will get thick.
Using a silicone spatula, fold the egg whites into the egg batter. This will take a few minutes. Do not beat, just fold in and over slowly.
Pour batter into prepared pan. Bake 45-50 minutes. Do not open the oven door until cake has baked for 40 minutes.
Remove from oven and let cool before removing from pan. If using the springform pan, remove glass bottom and parchment paper and place onto serving plate. Pour chilled lemon curd over the top of cooled cake. Place a ring of raspberries around edge of cake. Pipe in the whipped cream into the center using a pastry bag with a star tip. Chill cake until ready to serve.
A more simple version of bizcochuelo is simply dusted with powdered sugar. Serve the whipped cream, lemon curd and assorted berries on the side. A springform pan works great for cakes, but can also be used for savory dishes.