Napoleon Sponge Cake

May 21, 2015

I made this cake for my Grandma’s 95th birthday. There are layers of fruit, sponge cake, puff pastry and whipped cream!

For the cake, I used this recipe:


Sponge Cake

6 large eggs, at room temperature

1 cup sugar

1 Tbsp lemon juice

1 tsp finely grated lemon zest

1 cup all-purpose flour

¼ tsp salt

2 Tbsp unsalted butter, melted

1 tsp vanilla extract

Sponge Cake

1. Preheat the oven to 325 F. Line the bottom of a 9-inch springform pan with parchment paper, but do not grease the pan.

2. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes. On medium speed, add the zest and juice.

3. Sift the flour and salt and, still on medium speed, add the flour. Spoon about a cup of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the full batter and stir until blended. Pour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan.

I used pre made puff pastry, fruits and whipped topping to complete the cake.



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