Featured Foodie Friday: A Little Lunch

Happy Friday! For once, I feel like this Friday is a weekend day; it feels great. I have two days off work and finally have a minute to take a breath and relax. I went to lunch with my roommate yesterday at a new restaurant called Jawaiian Irie Jerk Restaurant. It used to be a food truck, and was so popular that they turned it into a restaurant. Pretty cool story; definitely has added a little to my dream of owning a food truck! On another note, this friday we have a great guest blogger from the mainland; please welcome Kimby from A Little Lunch!

Sponge Cake with Lemon Sauce

Hi!  I’m Kim (aka Kimby) from A Little Lunch and I’m pleased to be visiting with y’all at Savour The Senses.  When I started blogging last year, I had no idea I’d be hanging out with Jenny in Hawaii (on her blog) less than a year later — simply amazing.  Thank you, Jenny!  Good times!

Besides blogging, I enjoy cooking and writing in general, as well as photography.  Blogging allows an outlet for all three, plus it it connects me with a fantastic group of folks.  I love reading your thoughts, ideas, and recipes!

In trying to figure out which one of mine to share, I decided on my favorite sponge cake, dressed up with a fresh lemon sauce.  The color and flavors remind me of Spring!  Even Oklahomans get anxious for winter to be over. 🙂  Hope y’all enjoy this taste of Southern springtime, and thanks again, Jenny, for inviting me into your sunny home!

Sponge Cake w/ Lemon Sauce

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Servings 6 -8

Ingredients

  

• For the Cake:
• 3 eggs
• 1 cup sugar
• 1 cup all purpose flour
• 1 tsp baking powder
• 6 tbsp milk scalded and cooled
• 1 tsp pure vanilla extract
• For the Lemon Sauce:
• 1/2 cup sugar
• 1 tbsp cornstarch
• 1/4 tsp salt
• 1 cup cold water
• 1 medium lemon juice and zest
• 1 Tbsp. butter
• Lemon rind "curls" for garnish

Instructions

 

• Preheat oven to 325F. Lightly grease a 9" round cake pan; set aside.
• In a large bowl, beat the eggs for 2 to 3 minutes on high speed until they're pale yellow.
• Add the sugar; beat again.
• Add flour and baking powder; mix until combined.
• Add milk and vanilla; stir until blended.
• Pour batter into prepared pan. Bake 25 to 35 minutes at 325F until a pick inserted in center of cake comes out clean.
• Cool (in the pan) on a wire rack for 10 minutes. Remove cake from pan and cool completely. (If necessary, run a sharp knife around the edges of the cake first before removing from pan.) While it cools, prepare the sauce.
• In a small saucepan, mix together sugar, cornstarch and salt. Gradually whisk in water.
• Cook over medium heat until mixture is clear and bubbly. Remove from heat.
• Stir in lemon juice, lemon zest and butter until blended. Serve warm over sponge cake.

Thanks so much Kimby! This sounds like a perfect light dessert (or even breakfast haha)!  If you or somebody you know would like to be a part of Featured Foodie Friday please e-mail me at savourthesenses (at) gmail (dot) com and we can get you scheduled!

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