Double Lemon Glazed Sponge Cake |
1 cup | Nonstick cooking spray |
cake flour |
1/2 tsp. | salt |
1 tsp. | baking powder |
3 | eggs, beaten |
1 cup | sugar |
2 tbsp. | lemon juice, divided |
1/2 tsp. | lemon extract |
6 tbsp. | milk |
1 cup | powdered sugar |
Coat a heatproof 1-1/2 quart soufflé dish with nonstick cooking spray. In a medium bowl, sift together the flour, salt and baking powder. Set aside. In a large bowl, beat the eggs with the sugar until very smooth. Add 1 tablespoon of the juice, extract and milk and beat for 2 minutes on medium speed. Add the dry ingredients gradually and beat again for 2 minutes on medium speed.
Pour the batter into the dish, leaving 1/2-inch space at the top. Fill the inner pot with water to the 4-cup line. Place the soufflé dish in the water, making sure that the water does not go over the top of the dish. Press the “STEAM/COOK” button and cook for 25 minutes.
Carefully open the lid, keeping hands and face away to avoid steam burns, and check the water level. If it is below 1 cup, add water to the 3-cup level, cover and continue cooking for 20 minutes. Check the cake when done; it should be just dry on top. Using oven mitts, carefully remove the cake from the cooker and place on a rack to cool.
Prepare the glaze by combining the lemon juice with the powdered sugar. Drizzle the glaze over the sponge cake and serve at once. Serves 4 to 6.
