Camille Glenn’s sponge cake

Serves 8

  • 8 eggs, separated
  • 1 ½ cups sugar
  • 1/3 cup fresh orange juice
  • 1 cup all-purpose flour, sifted
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • ½ teaspoon cream of tartar

Preheat oven to 350 degrees. In a large bowl, whisk egg yolks with sugar until mixture is light in color. Add orange juice; whisk. Fold in sifted all-purpose flour. In a separate mixing bowl, whisk together egg whites, vanilla, salt and cream of tartar. Beat until egg whites have stiff peaks. Fold one-third of the egg whites into the egg yolks mixture to lighten it. Add the remaining egg whites. Spoon the batter onto a ½ sheet pan (12 inches x 16 inches) that is lined with parchment paper and sprayed with oil. Bake for 20 minutes.

Let cool. Using a two-and-a-quarter-inch round cutter, cut into 24 circles.

Amineli’s lemon curd filling

  • 2 ¼ cups sugar
  • 1 ½ teaspoon lemon zest
  • 18 egg yolks
  • 1 ½ tablespoon corn starch
  • 9 ounces lemon juice
  • 9 ounces cold butter, cut into cubes

Cook sugar, lemon zest, egg yolks, corn starch and lemon juice in a double boiler and whisk until thick.  Add the cubed cold butter and whisk until smooth. Cool.

To assemble: Place eight of the sponge cakes in a pan. Top each with the cooled Lemon Curd filling. Top with eight sponge cakes followed by another layer of Lemon Curd filling. Top with the remaining eight sponge cakes.   

More: With a little Southern hospitality and new recipes, this Bardstown Road spot keeps evolving

 

Serve with 1 pint sliced strawberries, powdered sugar and sprig of mint.

Read or Share this story: https://www.courier-journal.com/story/life/food/recipes/2018/04/10/louisville-recipe-sponge-cake-lillys-bistro/429777002/