Lemon Sponge Cake With Lingonberry



Lemon Sponge Cake With Lingonberry


1½ cups butter, softened

1½ cups sugar

3 cups self-rising cake flour

1 teaspoon salt

4 large eggs

¼ cup plus 2 tablespoons cool water

1 tablespoon vanilla extract

1 teaspoon almond extract

1 cup lingonberry preserves

Orange Buttercream (recipe follows)

Confectioners’ sugar


Preheat oven to 350˚. Spray 2 (8-inch) cake pans with baking spray with flour. Line with parchment paper, and spray again; set aside.

In a large bowl and using a mixer at high speed, beat butter until creamy, about 3 minutes. Add sugar, and beat until light and fluffy, about 5 minutes.

In a small bowl, whisk together flour and salt. Set aside.

In a medium bowl, whisk together eggs, water, vanilla extract, and almond extract. Add egg mixture and flour mixture alternately to butter mixture, beginning and ending with flour mixture. Using a mixer at low speed, beat well after each addition. Beat batter for an additional 5 minutes at medium-high speed.

Divide batter between prepared pans, smoothing tops. Bake until a wooden pick inserted near centers comes out clean, about 30 to 45 minutes. (Cover with aluminum foil halfway through baking time to prevent excess browning.)

Remove from oven, and let cool in pans on wire racks for 10 minutes. Remove from pans, and transfer cakes to wire racks to let cool completely.

Spread preserves onto 1 cake layer. Top preserves with Orange Buttercream and remaining cake layer. Cake can be stored, covered, in refrigerator for up to 3 days. For a decorative pattern, place a stencil or paper doily atop cake, and sift confectioners’ sugar over template.cream (recipe follows) Confectioners’ sugar

Lemon Sponge Cake With Lingonberry

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