CAMILLE GLENN’S SPONGE CAKES

Camille Glenn’s Sponge Cake

Serves 8

• 8 eggs, separated

• 1 ½ cups sugar

• 1/3 cup fresh orange juice

• 1 cup all-purpose flour, sifted

• ½ teaspoon vanilla

• ¼ teaspoon salt

• ½ teaspoon cream of tartar

Preheat oven to 350 degrees. In a large bowl, whisk egg yolks with sugar until mixture is light in color. Add orange juice; whisk. Fold in sifted all-purpose flour. In a separate mixing bowl, whisk together egg whites, vanilla, salt and cream of tartar. Beat until egg whites have stiff peaks. Fold one-third of the egg whites into the egg yolks mixture to lighten it. Add the remaining egg whites. Spoon the batter onto a ½ sheet pan (12 inches x 16 inches) that is lined with parchment paper and sprayed with oil. Bake for 20 minutes.

Let cool. Using a two-and-a-quarter-inch round cutter, cut into 24 circles.

Amineli’s lemon curd filling

• 2 ¼ cups sugar

• 1 ½ teaspoon lemon zest

• 18 egg yolks

• 1 ½ tablespoon corn starch

• 9 ounces lemon juice

• 9 ounces cold butter, cut into cubes

Cook sugar, lemon zest, egg yolks, corn starch and lemon juice in a double boiler and whisk until thick.  Add the cubed cold butter and whisk until smooth. Cool.

To assemble: Place eight of the sponge cakes in a pan. Top each with the cooled Lemon Curd filling. Top with eight sponge cakes followed by another layer of Lemon Curd filling. Top with the remaining eight sponge cakes.