You know those picture dictionaries for kids? This cake belongs there. Someone needs to draw a little sketch of a big, hefty slice and place it above the words bright, citrusy and delicious. And if ethereal features on there, that's the perfect spot.
Though heavily inspired by a recipe from Ready for Dessert by David Lebovitz, I switched up some of the components, particularly the sponge cake base, to work with a recipe that I always use and love.
Ingredients:
Lemon Soaking Syrup:
3/4C water
65g sugar
1/4C Meyer lemon juice
Lemon Mousse:
1/2C Meyer lemon juice
grated zest of 2 Meyer lemons
75g sugar
85g butter
2 large eggs
1C cold whipping cream
Sponge Cake Layers
4 large eggs
350g sugar
grated zest of 2 Meyer lemons
1/2 tsp salt
275g all purpose flour, sifted
2 1/4tsp baking powder
1C water
1C vegetable oil
Begin with the lemon soaking syrup:
Combine the water and sugar in a small saucepan and heat over medium flame till the sugar dissolves. Remove from heat, pour into a small storage container and let it cool. When it is at room temperature, add the lemon juice, swirl the container to blend everything and chill in the refrigerator till needed.
Move on to the lemon mousse:
Use the same saucepan you made the soaking syrup in, no need to rinse. Pour in the lemon juice and add the chunks of butter.
Place the eggs in a small bowl and whisk till smooth, set aside.
In a food processor, combine the sugar and lemon zest. Pulse till the zest is finely chopped and the sugar becomes a pale sunshine yellow. Add this sugar to the lemon juice and butter in the pot.
Bring the mixture to a simmer over medium heat. Stream half the buttery sweet lemon juice over the eggs in the bowl. Whisk vigorously to combine, then pour the egg mixture back into the pan.
Cook over low heat, stirring with a rubber spatula till the mixture thickens. When you draw your spatula across the bottom of the pot, it should leave a clear swipe that fills up again in a few seconds.
Remove from heat and strain through a fine mesh sieve into a small, clean bowl. Transfer to the refrigerator to cool.
Bake the cake layers:
Preheat the oven to 350F. Line a 12X17 inch baking tray with parchment paper and set aside.
In a food processor, combine the sugar and lemon zest. Pulse till the zest is finely chopped and the sugar becomes a pale sunshine yellow. Set aside.
Break the eggs into the bowl of a stand mixer fitted with a whisk attachment. Add the salt. Whip on medium speed till all the yolks are broken up.
Turn the speed up to high and start adding the lemon-sugar in a steady stream. Whip till the eggs are thick, foamy and fall in luscious ribbons when you dip your spatula in.
Meanwhile, sift together the flour and baking powder. When the eggs are at the right stage, add half the flour and mix on low speed for 2 minutes, scraping the bowl down as needed.
Turn the mixer up to medium and pour in the water and oil while the mixer is running. Stop, scrape down the sides and bottom of the bowl and whip on low for 30 seconds.
Add the remaining flour and combine on low speed till no flour pockets or lumps remain. This should take about 40 seconds. Remove the whisk and gently fold the batter a few times with a rubber spatula.
Pour the batter into the prepared tin, level it smooth with the spatula and bake for around 15 minutes or till it springs back when pressed gently.
Remove from the oven and let it cool in the baking tray for a few hours.
Finish the lemon mousse and assemble the cake:
Pour the whipping cream into a clean bowl and use a hand held mixer to whip the cream into soft, billowy peaks. Gently fold the cold lemon curd into the cream till it is evenly combined.
Spread one third of the lemon mousse into an 8 inch square glass pan.
Trim the cooled sponge cake so you have two 8 inch squares. You will have a few large strips of cake leftover that make for a great dinner!
Place one piece of the cake over the lemon mousse in the glass pan. Spoon half the lemon soaking syrup over the cake, making sure it is evenly dampened.
Spread another third of the lemon mousse over the cake layer. Smooth it out carefully with a small offset spatula.
Place the second cake layer on top, moisten evenly with the rest of the soaking syrup.
Spoon the remaining lemon mousse over and spread it neatly with the offset spatula. Wipe the sides with a paper towel to clean up the pan and chill for 30 minutes till the top surface is just set.
Wrap securely with plastic wrap and chill for 24 hours before serving.
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