Lemon-Ginger Sponge Cake

24 Nov

Epic moments in our lives are worth noting, right?

There are all the big moments like graduating high school, your first job or first car….you know…the usual moments that demand  some sort of recognition.

Well I had a notable moment in my life recently.

My first time having surgery. Totally not the biggest deal. Just my wisdom teeth. But I’ve never been under anesthesia before. Never had an IV put in. It was notable; super notable.

Actually, what’s more epic is the fact that I pulled through without any complications. No crazy swelling. No major bleeding. No painkillers needed. Clearly my body is so awesome, it was like “What? You’re taking my wisdom teeth? Fine….you can have em. We’re cool. Moving on.”

The day after my surgery, I was out of bed. I dyed my own hair for the first time (another notable epic moment)….causing the bathroom to look like the aftermath of a bludgeoning….

And then I baked my first spongecake: also notable.

No big deal.

I couldn’t eat it…..still not allowed to eat solid foods.

My family thoroughly enjoyed it though, and that to me was way better than making a cake and eating it too. Or at least that’s what I was telling myself over and over again as I slurped some super yummy chicken soup.

This cake has lemon and ginger in it and its super light and fluffy and it totally rocks.

Beat the yolks, beat the whites…

some careful folding and all that jazz…..


Pour it into a tube pan….trust that you don’t need to grease it….it’ll be ok I promise.

I doused it in some lemon ginger glaze…..just because I could.


Lemon Ginger Sponge Cake

6 room temperature eggs, separated

1 tbsp lemon zest

2 tbsp finely grated fresh ginger

1/2 cup orange or pineapple juice

1 tsp vanilla

1 cup sugar

1 1/4 cups all purpose flour

1/2 cup sugar

1 cup icing sugar

juice of 1 lemon

Beat egg yolks until light yellow and thick. It should take about 5 minutes. Add 1 tbsp of the ginger, the zest, vanilla and orange juice and beat until combined.

Gradually add in the sugar, and beat until doubled in volume and thickened slightly (another 5 minutes, approximately) Fold in the flour. Set this mixture aside.

Beat egg whites in a clean bowl with clean dry beaters until soft peaks form. Add the 1/2 cup of sugar in gradually, and beat on high until stiff peaks form.

Fold 1 cup of the whites into the egg yolk mixture, and then fold the egg yolk mixture into the whites. Be gentle!

Pour into an un-greased tube pan

Bake at 325F for 55-60 minutes until the cake springs back to the touch.

It may stick a bit….let it sit for about 30 minutes, take a knife to the edge of the pan, and then it SHOULD come right out!

For the glaze just mix the icing sugar, lemon juice and leftover ginger and pour it over while the cake is still warm.


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