Lemon-Poppyseed Sponge Cake With Raspberry Filling

“Light as a feather lemon-poppyseed sponge cakes with a raspberry jam filling and lemon-cream filling makes this fancy dessert delightful!” ~Sarah



• 9 eggs, seperated

• 1/2 teaspoon salt

• 1 teaspoon cream of tartar

• 2/3 cup honey

• 3 cups whole-wheat flour

• 1/2 teaspoon vanilla extract

• 1 teaspoon lemon extract

• 1-1/2 tablespoons poppyseeds

Filling and Frosting:

• 3/4 cup cold water, divided

• 1 tablespoon unflavored gelatin

• 3 tablespoons cornstarch

• 1/4 cup plus 1 tablespoon honey

• 4 reserved egg yolks from cake, beaten

• 1/2 cup lemon juice

• 1/3 cup butter

• 1 cup heavy cream, whipped to soft peaks

• 1 jar (10 oz) raspberry spreadable fruit


1. Allow eggs to stand at room temperature 30 minutes. Separate eggs reserving 8 yolks, and place egg whites in a large bowl. With an electric beater, beat whites, salt, and cream of tartar on high speed until very foamy and almost to peaks. While still beating, add honey 3 tablespoons at a time, continue beating until light and frothy. Fold in flour, stirring well after each addition. Add 4 reserved egg yolks, extracts and poppyseeds, stirring gently until combined.

2. Divide batter between two lightly greased 9-in round cake pans. Bake at 325 F 20-25 minutes or until cake springs back when lightly touched. Run a knife around sides and immediately invert to a wire cooling rack. Cool completely.

3. For the frosting, dissolve gelatin in 1/4 cup cold water. Let stand 1 minute. Combine remaining water, cornstarch, and honey in a medium saucepan. Bring to a boil over medium heat. Remove from heat and stir a small amount into reserved egg yolks. Return all to pan and cook 2 more minutes. Remove from heat and stir in lemon juice, butter and gelatin. Stir until butter is melted and gelatin is dissolved. Cool to room temperature without stirring. Once cooled, fold in whipped cream. Refrigerate 40 minutes, or until frosting achieves spreading consistency.

4. Split each cake in half horizontally. Place one layer on serving plate. Spread 1/4 of jam over cake. Spread 1/4 of frosting over jam, topping with next cake layer. Repeat layers, spreading remaining jam over top of cake. Pipe remaining frosting in a criss-cross pattern across jam, and around sides. Refrigerate until ready to serve.

Yield: 12-14 servings.

This cake is best if eaten on the day it’s made.

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