Ingredients
For the Sponge Cake:
6 large eggs (room temperature)
1 cup white sugar
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1 tbsp vanilla extract
1 cup all-purpose flour (sifted)
2 tbsp melted salted butter
2 oz Limoncello Liqueur (optional, for soaking)
For the Lemon Curd:
6 egg yolks (lightly beaten)
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1 cup sugar
½ cup fresh lemon juice
Zest of two lemons
½ cup butter (cut into small pieces)
For the Lemon Mousse:
½ batch chilled lemon curd (from above)
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2 cups whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
For the Vanilla Whipped Cream:
1 cup whipping cream
1 tsp vanilla
1 tbsp powdered sugar
For Candied Lemon Peel (Optional):
¾ cup sugar
¾ cup water
Peel of one lemon (cut into strips)
½ cup extra sugar (for coating)
Directions
1. Bake the Sponge Cake
Preheat oven to 325°F (160°C). Line the bottom of a 10-inch springform pan with parchment paper, but don’t grease the sides.
In a mixing bowl, beat eggs, sugar, and vanilla on high for 10 minutes until pale and tripled in volume.
Reduce mixer speed and gradually fold in sifted flour.
Mix 1–2 cups of batter with the melted butter, then fold back into the batter gently.
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Pour into the pan and bake for 40–45 minutes, or until the top springs back when lightly pressed.
Cool in the pan for at least 2 hours. Run a knife around the edge before removing.
2. Make the Lemon Curd
In a saucepan over medium-low heat, combine egg yolks, sugar, lemon juice, and zest. Whisk constantly until thickened (10 minutes).
Remove from heat and stir in the butter until fully melted and smooth.
