Lemon Basil Sponge Cake

What is a Sponge cake

A sponge cake is based on flour, sugar, melted butter and eggs, and it is sometimes leavened with baking powder. It is a very light cake with a spongy texture and a buttery flavor. What is so great about a sponge cake is that you can give it any flavor you want! This sponge cake mixes the tartness of the lemon and the freshness of the basil. Cover this cake with a sweet lemon cheese sauce, there is nothing like it!

How do you make a Lemon Basil Sponge Cake

First off, place the rack in the middle position and preheat the oven to 180 °C (350 °F). Secondly, line the bottom of one spring-form baking pan with parchment paper. Don’t put butter on the sides, this way your cake will raise nicely. Before mixing the eggs, it’s time to sifted the flour and the baking powder together, place them into a bowl and set aside. Now it’s time to beat the eggs for about 5 minutes, add the sugar, the finely chopped basil and the lemons zest until the mixture is light and fluffy. You should mix it for about 10 minutes for the best results. The mixture will be light yellow in color and will have doubled in height in the bowl. After 10 minutes fold in the melted butter using a spatula or a wooden spoon. When the butter is well incorporated add the sifted flour and baking powder and delicately folded in with a wooden spoon.

Ingredients for a Lemon Basil Sponge Cake

 

How do you cook a Lemon Basil Sponge Cake

First thing, pour the batter into the spring-form baking pan. Bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

How to properly cool a Lemon Basil Sponge Cake

In order for the sponge cake not to collapse in height, you must cool it down upside down! A trick just takes the springform baking pan to turn it upside down on a cooling rack. Let it cool for about 10 minutes. After 10 minutes, run a knife blade around the cake to detach it from the pan. Now place the cake on a serving dish.

Lemon Basil Sponge Cake with Lemon Cheese Sauce

How to make a Lemon Cream Cheese Sauce

Put the cream cheese into a food blender, add the cream, the sugar, the lemon juice, and the lemon zest. Mix carefully with the blender until all ingredients get to a liquid form. If you find that the sauce is to thick you may add a little bit more cream, until the desired texture. Keep the sauce into the refrigerator until serving.

 

How to store a Sponge Cake

You can keep your sponge cake onto the kitchen countertop for up to 5 days. Just make sure that the cake is well covered with a plastic lid. You can use a plastic cake carrier or a simple plate covered with a plastic wrap.

Lemon Basil Sponge Cake

by Melanie Dompierre
Quantity for: 8 people
PREP TIME10 mins
COOK TIME30 mins
TOTAL TIME40 mins
Learn all the tips and tricks about Sponge Cake

Ingredients

Lemon Basil Sponge Cake

  • 6 eggs
  • 3/4 cup sugar
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/4 cup melted butter
  • 2 lemons (zest)
  • 1/3 cup fresh basil (finely chopped)

Lemon Cream Cheese Sauce

  • 2 cups cream cheese
  • 1/2 cup cream (15%)
  • 2 tsp lemon zest
  • 1/4 cup confectioner sugar
  • 1/4 cup fresh lemon juice

Instructions

Lemon Basil Sponge Cake

  • Place the rack in the middle position and preheat the oven to 180 °C (350 °F). 
  • Line the bottom of one spring-form baking pan with parchment paper. Don't put butter on the sides, this way your cake will raise nicely. 
  • Before mixing the eggs, it's time to sifted the flour and the baking powder together, place them into a bowl and set aside.
  • Beat the eggs for about 5 - 10 minutes, add the sugar, the finely chopped basil, and the lemons zest until the mixture is light and fluffy. You should mix it for about 10 minutes for the best results.
  • The mixture will be light yellow in color and will have doubled in height in the bowl. After 10 minutes fold in the melted butter using a spatula or a wooden spoon. When the butter is well incorporated add the sifted flour and baking powder and delicately folded in with a wooden spoon.
  • Pour the batter into the springform baking pan. Bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Lemon Cream Cheese Sauce

  • Keep the sauce into the refrigerator until serving. 

Notes

Did you make that recipe ..... tag me @mel4skilletsandpots on Instagram and hashtag it #skilletsandpots. 

Course: Dessert
Cuisine: American, French
Keywords: angel cake, angel food cake pan, basil chiffon cake, butter cake, chiffon cake, Christmas dessert, lemon basil, lemon cake, lemon chiffon cake, sponge cake, tube pan, yogurt cake

Lemon Basil Sponge Cake

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Written by Melanie Dompierre

    4 Comments

  1. Simon Heseltine January 17, 2020 at 8:25 pm Reply

    The directions don’t include the basil, the sugar, or the lemons. So, if you follow them you end up with a baked, risen, floury omelette.

    • Melanie Dompierre January 18, 2020 at 6:42 pm Reply

      Hello Simon, sorry for the mistake, something got lost when I exported the recipe into the WP plug-ins. It is well explained into the post, otherwise, now you can find it into the short recipe plug-in below. It is a cake to try, it is very light and good for all occasion:) Sorry about the confusion and thank you for telling me:) Melanie

  2. Dakota June 6, 2020 at 4:32 pm Reply

    The ratio flour to eggs is wrong. This ends up a horrible basil frittata.

    • Melanie Dompierre June 6, 2020 at 5:49 pm Reply

      Hello Dakota, I am sorry that the recipe did not work for you. Did you whisk the eggs like said in the recipe for almost 10 minutes? The eggs will double in size, very pale light color, then you can add the flour gently, it is important to fold the sifted flour, otherwise, you will lose all the air that went into your eggs and yes you will end up with a flat cake:( I hope you will give it another try, I am sure it will be a success next time:) If you have more question it will be my pleasure.
      Best of luck
      Melanie

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