Lemon Sponge Cake

Ingredients

Cake

• 1 cup milk, at room temperature
• 6 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup butter, at room temperature
• 4 Tablespoons grape seed oil
• 2 1/4 cups cake flour
• 1 3/4 cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• Zest of 1/2 lemon

Lemon Buttercream Icing

• 1 cup butter, at room temperature
• 2 Tablespoons lemon juice
• 1 teaspoon lemon zest
• 4 cups confectioner's sugar sifted
• Additional lemon juice or milk (optional)

Chocolate Syrup

• 3/4 cups water
• 3/4 cup granulated sugar
• 1/2 cup cocoa
• 1 dash salt
• 1/2 teaspoon pure vanilla extract

Directions

Cake

1. Preheat oven to 350 degrees F.
2. Grease and flour 2 - 9 inch square cake pans with butter.
3. Whisk together milk, egg whites and vanilla until combined and frothy.
4. Add the butter and oil and mix in using an electric mixter until combined.
5. In a separate bowl whisk together flour, sugar, baking
6. Pour the wet mixture into the dry mixture and beat in.
7. Pour batter into prepared cake pans and bake for 25 - 30 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pan and let cool completely on a wire rack.

Lemon Buttercream Icing

1. Beat the butter until light and creamy. Add lemon juice and zest and mix well. Add in sugar and beat for 5 minutes. Add more lemon juice or milk to thin out consistency if its to thick.

Chocolate Syrup

1. In a small pot heat up water, sugar, cocoa powder and salt whisk until smooth. Remove from heat and chill.

Assembly

1. Ice between layer and on top with icing. Cut cake into pieces and pipe a design and drizzle with chocolate syrup.