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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sponge. | 2. Preheat oven to 350°F Line the bottom of an 8-inch springform pan with parchment but do not grease pan. | 3. Warm eggs in their shells in a bowl of hot water for 2 to 3 minutes. | 4. In a mixer or with an electric beater, whip eggs with sugar over high speed for 15 minutes. | 5. Sift together flour, baking powder and salt. | 6. In a separate bowl mix butter, vanilla, lemon juice and zest. With the mixer on medium low speed, add flour mixture all at once. Let mix 30 seconds and add butter mixture all at once. | 7. Pour batter into pan and bake for 30-40 minutes, until cake springs back when you touch it. | 8. Syrup: | 9. Heat sugar, lemon juice and water together until sugar is dissolved. Set aside. | 10. Mousse: | 11. Soften gelatin in lemon juice with lemon zest added. | 12. Whip cream to soft peaks and chill. | 13. Warm eggs in their shells in warm water for 2 to 3 minutes. | 14. Whip eggs with sugar on high speed for 5 minutes. While eggs are whipping, melt gelatin mixture over low heat, stirring. When eggs have doubled in volume, fold in whipped cream by hand. With mixer on low speed, add gelatin mixture and blend for 10 seconds. | 15. To Assemble: | 16. Place an 8-inch ring mold (or springform pan ring) on a plate. Trim sponge cake to 6 inches in diameter and slice into 2 horizontally. | 17. Place one disc inside the mold. Brush lightly with lemon syrup. Pour half of the mousse over the cake, letting it spill over the sides. | 18. Spread mousse with a palette knife, getting mousse into every space. Place second cake disc on top of mousse and brush with syrup. | 19. Pour the rest of the mousse on top and spread evenly. Chill for 3 hours. | 20. Unmold cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6			429.0	2.16	37.68	28.53
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
purpose flour	1	cup		-	-	-	-
baking powder	1/4	teaspoon		0.6095	0.3185	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
butter	1/2	cup	unsalted melted	684.0	31.428	21.372	57.6
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
lemon juice	2	tablespoons		26.84	8.418	0.42700000000000005	0.2928
lemon zest	1			-	-	-	-
sugar	3	tablespoons		805.98	201.59599999999998	0.0	0.0
lemon juice	1	tablespoon		26.84	8.418	0.42700000000000005	0.2928
water	2	tablespoons		0.0	0.0	0.0	0.0
gelatin powder	1 1/2	1/2		-	-	-	-
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
lemon zest	1			-	-	-	-
whipping cream	1	cup		350.4	3.552	2.6039999999999996	37.092
egg	3			429.0	2.16	37.68	28.53
sugar	5 1/2	tablespoons		805.98	201.59599999999998	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.