It turns out that this “Lemon Sponge” isn’t anything like the spongecake I assumed it would be. Instead it’s more of a lemon custard. I was crestfallen when I first took it out of the oven, because I feared something went horribly wrong. It was somewhat dark, and very thin.
However, after researching, I found recipes similar to this one called “lemon sponge pudding cake.” Someone even posted a photo that looked almost identical to my “sponge.”
Relieved, I was eager to try it with the strawberries and honey-lemon whipping cream that I prepared earlier today. The whipping cream was my own recipe (1 pint heavy cream, 1/3 cup honey, 1 teaspoon grated lemon rind, and 5 teaspoons lemon juice). Hubby overindulged. In other words, this was scrumptious!
The sponge’s lemon flavour was perfect, and its thin appearance veils a richness that begs for acidic strawberries (I sweetened 2 pounds of strawberries with 2 Tablespoons of raw honey & 1/4 cup sugar, then added the juice of one lemon).
