Enhance dessert with a citrusy Lemon Sponge Cake. The light-as-air texture of this luscious Lemon Sponge Cake will win you over at first bite.
What You Need
Original recipe yields 16 servings
1/2 cup flour
1/2 tsp. CALUMET Baking Powder
1/3 cup sugar
1/2 tsp. vanilla
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
3 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
1 oz. BAKER'S Semi-Sweet Chocolate, coarsely grated
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Let's Make It
Heat oven to 325ºF.
Combine flour and baking powder. Beat eggs in large bowl with mixer on high speed until blended. Gradually beat in sugar until thick and lemon colored. Blend in vanilla. Add flour mixture; whisk until blended.
Pour into parchment-lined 9-inch springform pan.
Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool 15 min. Meanwhile, beat pudding mixes and milk with whisk 2 min. Refrigerate until ready to use.
Run knife around rim of pan to loosen cake; remove rim. Spread pudding over cake. Refrigerate 2 hours.
Top with COOL WHIP and grated chocolate before serving.
For added convenience, the sponge cake can be baked ahead of time. Cool, then wrap in plastic wrap and refrigerate up to 24 hours. Meanwhile, refrigerate the prepared pudding. When ready to serve, spread cake with pudding; top with COOL WHIP and grated chocolate.
Add zest from 1 lemon to cake batter before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.