Shelly's Recipe

SPONGE CAKE WITH RASPBERRY SAUCE

Category: Cakes

6 eggs, room temperature
1 tbsp lemon juice
1 tsp grated lemon or orange peel
1 cup sugar
1 cup cake flour
2/3 tsp salt
Sauce:
1 cup fresh raspberries
1 tbsp cornstarch
1/4 cup butter
1 cup sugar
1/2 tsp lemon juice

Preheat oven to 325. Lightly grease and flour the bottom of a 10 inch tube or Bundt pan. Sift flour and salt. Set aside.

Break eggs into a large bowl. Add lemon juice and grated rind. Beat at high speed with electric mixer until soft peaks form, 12-16 minutes. Add sugar to egg mixture in a fine stream while beating eggs for about 2 more minutes. Change to lowest speed and add flour mixture. Scrape sides and beat for 30 seconds.

Pour batter into pan and bake 50 minutes or until toothpick comes out clean. Place pan upside down on cooling rack, but do not remove cake until cooled.

Sauce: Combine cornstarch with 1 tbsp cold water; stir to make a smooth paste. Melt butter in saucepan. Stir in sugar, raspberries, and cornstarch mixture; bring to boiling, stirring constantly. Boil 1 minute. Remove from heat and stir in lemon juice. Cool.

Cut the cake into slices and top with sauce. You can sprinkle with confectioners sugar and top with chocolate shavings for an extra touch.