Vanilla sponge cake with sugar icing

Name: Vanilla sponge cake with sugar icing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 7-10 Tbsp slightly + 125 g soft butter; 1/2 Organic Lemon; 100 g Double cream cheese; 7-10 Tbsp pulp of 1/2 vanilla pod; 200 g Sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 200 g Flour; 1 TEASPOON Baking Powder; 150 g Icing sugar; 2-3 TABLESPOONS Milk

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

7-10 Tbsp slightly + 125 g soft butter
1/2 Organic Lemon
100 g Double cream cheese
7-10 Tbsp pulp of 1/2 vanilla pod
200 g Sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
200 g Flour
1 TEASPOON Baking Powder
150 g Icing sugar
2-3 TABLESPOONS Milk

Directions

1
Grease a springform pan (20 cm Ø) for the dough. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash lemon hot and dab dry. Finely grate the peel. Squeeze lemon.
2
Cream 125 g soft butter, cream cheese, lemon zest, vanilla pulp, sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix flour and baking powder. Stir 2 tablespoons lemon juice into the sugar-egg mixture.
3
Smooth the dough in the form. Bake in a hot oven for 45-50 minutes. Remove from the oven. Let it cool down.
4
For the icing, sieve icing sugar into a bowl and mix with milk to a smooth icing. Remove the cake from the mould. Spread the icing on the cake and let it dry.