SOFT LIMONCELLO SPONGE CAKE

Soft cake with limoncello cream, delicious, fresh and fragrant.

A dessert that is easy to prepare and perfect to serve on any occasion.

A tall, fluffy sponge cake base filled with delicious, fragrant limoncello cream that wins everyone over at first taste.

Why You’ll Love This Recipe

• Light and Refreshing: The tangy limoncello cream adds a bright, fresh flavor.
• Perfect for Any Occasion: Ideal for celebrations, gatherings, or a weekend dessert.
• Easy to Make: Straightforward steps to create a professional-quality dessert.

Cooking Time: 1 hour 30 minutes (including cooling time)

Servings: 6

Ingredients

For the Sponge Cake:

• 4 eggs, separated
• ½ cup sugar
• 1 cup all-purpose flour
• 2 ¼ tsp baking powder

For the Limoncello Cream:

• 1 cup water
• ½ cup sugar
• 3 tbsp cornstarch
• 1 egg
• 1 egg yolk
• 3 tbsp limoncello liqueur
• Grated lemon zest, to taste

For Garnish:

• Powdered sugar, to taste
• Lemon slices, to taste

METHOD

Prepare the Sponge Cake

Whisk the Egg Whites

In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Set aside.

Beat the Yolks and Sugar

In a separate bowl, beat the egg yolks with sugar using an electric mixer for at least 15 minutes until pale, fluffy, and doubled in volume.

Combine Dry Ingredients

Sift the flour and baking powder together. Gradually fold it into the yolk mixture while continuing to beat.

Incorporate Egg Whites

Gently fold the beaten egg whites into the batter with a spatula, mixing from the bottom up to preserve the airiness.

Bake the Cake

Grease and flour a 9-inch diameter mold. Pour the batter into the mold and smooth the top.

Bake in a preheated static oven at 330°F (165°C) for 35–40 minutes.

Use a toothpick to test for doneness after 30 minutes (not earlier). Let the cake cool completely before removing it from the mold.

Prepare the Limoncello Cream

Whisk the Eggs and Sugar

• In a saucepan, beat the egg and egg yolk with sugar until light and fluffy.

Add Remaining Ingredients

• Stir in the limoncello, grated lemon zest, and sifted cornstarch. Gradually add the water while whisking to prevent lumps.

Cook the Cream

• Cook over low heat, stirring continuously, for about 10 minutes until the mixture thickens to a creamy consistency. Remove from heat and let it cool.

Assemble the Cake

Cut and Soak the Layers

• Slice the sponge cake horizontally into two even layers. Lightly soak each layer with a limoncello-water mixture (optional).

Fill with Cream

• Spread a generous layer of limoncello cream over the bottom layer of the sponge cake. Place the top layer on and gently press to secure.

Refrigerate

• Chill the assembled cake in the refrigerator until ready to serve.

Garnish and Serve

Decorate the Cake

• Dust the top generously with powdered sugar. Arrange lemon slices for a decorative finish.

Serve

• Slice and serve this delightful soft cake with limoncello cream for a fresh and satisfying dessert.

Tips for Success

• Room Temperature Ingredients: Use room temperature eggs for a better sponge cake texture.
• Avoid Overmixing: Gently fold the egg whites to keep the batter light and airy.
• Cool Completely: Ensure the cake and cream are cool before assembly to prevent sogginess.
• Enhance the Soak: Add a splash of limoncello to the soaking mixture for more flavor.

Nutritional Facts (Per Serving)

This Soft Cake with Limoncello Cream is a true crowd-pleaser, combining the fluffy sponge cake with the tangy, aromatic cream. It’s an elegant dessert that leaves a lasting impression. Enjoy!

Soft Limoncello Sponge Cake

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Servings 6

Calories 320 kcal

Ingredients

  

For the Sponge Cake:

• 4 eggs separated
• ½ cup sugar
• 1 cup all-purpose flour
• 2 ¼ tsp baking powder

For the Limoncello Cream:

• 1 cup water
• ½ cup sugar
• 3 tbsp cornstarch
• 1 egg
• 1 egg yolk
• 3 tbsp limoncello liqueur
• Grated lemon zest to taste

For Garnish:

• Powdered sugar to taste
• Lemon slices to taste

Instructions

 

Prepare the Sponge Cake

• Whisk the Egg Whites
• In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Set aside.
• Beat the Yolks and Sugar
• In a separate bowl, beat the egg yolks with sugar using an electric mixer for at least 15 minutes until pale, fluffy, and doubled in volume.
• Combine Dry Ingredients
• Sift the flour and baking powder together. Gradually fold it into the yolk mixture while continuing to beat.
• Incorporate Egg Whites
• Gently fold the beaten egg whites into the batter with a spatula, mixing from the bottom up to preserve the airiness.
• Bake the Cake
• Grease and flour a 9-inch diameter mold. Pour the batter into the mold and smooth the top.
• Bake in a preheated static oven at 330°F (165°C) for 35–40 minutes.
• Use a toothpick to test for doneness after 30 minutes (not earlier). Let the cake cool completely before removing it from the mold.

Prepare the Limoncello Cream

• Whisk the Eggs and Sugar
• In a saucepan, beat the egg and egg yolk with sugar until light and fluffy.
• Add Remaining Ingredients
• Stir in the limoncello, grated lemon zest, and sifted cornstarch. Gradually add the water while whisking to prevent lumps.
• Cook the Cream
• Cook over low heat, stirring continuously, for about 10 minutes until the mixture thickens to a creamy consistency. Remove from heat and let it cool.

Assemble the Cake

• Cut and Soak the Layers
• Slice the sponge cake horizontally into two even layers. Lightly soak each layer with a limoncello-water mixture (optional).
• Fill with Cream
• Spread a generous layer of limoncello cream over the bottom layer of the sponge cake. Place the top layer on and gently press to secure.
• Refrigerate
• Chill the assembled cake in the refrigerator until ready to serve.

Garnish and Serve

• Decorate the Cake
• Dust the top generously with powdered sugar. Arrange lemon slices for a decorative finish.
• Serve
• Slice and serve this delightful soft cake with limoncello cream for a fresh and satisfying dessert.