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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.