Prosecco with Lemon Sponge Cake, Lemon Curd and Raspberry Ice Cream


Pairs well with a bottle of Santa Margherita Brut Valdobbiadene Prosecco Superiore

Sun meets bubbles in this pairing of bottle and bites. With a light but refreshing drink and dessert combination, this is sure to cool you off in the middle of a heat wave.

Lemon Sponge Cake

Makes one tube pan (10″ x 4″) or 8 mini Bundt pans

1½ cups flour
1 teaspoon baking powder
½ teaspoon salt
6 egg whites (about ¾ cup)
½ teaspoon cream of tartar
6 egg yolks (about ½ cup)
1½ cups sugar
⅓ cup cold water
2½ teaspoons vanilla extract
½ teaspoon lemon juice, freshly squeezed
1 teaspoon lemon peel, finely grated

Limoncello for glazing (optional)

Preheat oven to 325°F.

Whisk together the flour, baking powder and salt. Set aside.

In a large bowl, whisk the egg whites and cream of tartar until stiff.

In another bowl, whisk the egg yolks in until thick and lemon colored. Beat in sugar gradually. In a small bowl, whisk the water, vanilla extract, lemon juice and lemon peel. On low speed, add the dry ingredients alternately with the water mixture.

Stir ⅓ of the egg whites into the batter. Then fold in the remaining egg white mixture.

Pour into an ungreased tube pan, 10″ x 4″. Bake 60-65 minutes. Turn pan upside down and cool. Remove from pan.

Optionally, glaze with Limoncello just before serving.

Lemon Curd

Makes 2 cups

2 large eggs
2 large egg yolks
6 tablespoons (¾ stick) unsalted butter
1 cup sugar
6 tablespoons lemon juice, freshly squeezed
2 teaspoons lemon peel, finely grated
Pinch salt

In a medium bowl, whisk eggs and egg yolks. In a medium metal pan, melt butter. (You can use a double-boiler if you want to control the heat.) To the melted butter, whisk in the sugar, lemon juice, lemon peel and salt. Gradually whisk in egg mixture. Whisk until thick and thermometer inserted into the curd registers 178°F to 180°F, about 8 minutes. Transfer mixture to a bowl. Cover with plastic wrap touching lemon curd and chill 4 hours. (You can make this up to 2 days ahead and store in the refrigerator.)

Raspberry Ice Cream

Makes 4 cups

10 ounces (about 1¼ cups) frozen raspberries
4 cups vanilla ice cream

Using a food processor, stir together the frozen raspberries and ice cream. Return ice cream to the freezer.

Whipped Cream

¾ cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioner’s sugar

Whisk all ingredients until soft peaks form.

Recipe fond at

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