Inspired by the classic Victoria Sponge Cake, this Lemon Gulkand Cake is made with super soft genoise sponge layers and filled with light and airy whipped cream and a strawberry and gulkand jam. It’s a flavor combination that will keep you coming back for more.
As you all know, I absolutely love giving classic desserts a South Asian twist, and I love to use flavors from my culture and childhood that carry nostalgia and loads of memories. And this cake is a result of just that.
I’m sure you all know about the super famous Victoria Sponge cake. In case you don’t, it’s a very popular layer cake, primarily in the UK. It’s made with super soft cake layers and filled with sweet whipped cream, fresh strawberries, and strawberry jam.
I absolutely love a good Victoria Sponge cake. It’s so creamy and fresh, and it’s meant to be so light and airy that it basically dissolves in your mouth. But I thought, you know what would make it even better? A desi twist, of course.
It’s a small change, really. We add a little lemon to spark up the flavors, but the main ingredient that takes this cake to a whole new level is gulkand, which is a rose jam found in India. It’s most prominently used inside meetha pan (an Indian delicacy made with loads of fillings inside a betel leaf), but is also commonly used in many Indian households.
It’s extremely popular in my hometown, Lucknow, especially, because pan is eaten by almost everyone at all times in the city. Literally at all times, not exaggerating!
What I love about Gulkand is its floral and tangy taste, it’s really unlike anything else, and it pairs perfectly with the sweet flavor of strawberry and the tartness of lemons.
I have added Gulkand into the jam filling for this cake, and the taste is absolutely wonderful. You have to taste it to believe it, I really can’t describe it!
Let’s get into the details.
Genoise Sponge Cake
I wanted this cake to have super soft sponge layers that almost melt in your mouth, which is why I decided to use a Genoise sponge cake recipe. If you have no idea what that is, don’t fret, I am here with all the facts.
So Genoise is a French sponge cake that’s super light and airy, and that’s because it uses no leavening agents like baking powder or soda, but creates a very airy, whipped egg batter and relies on the air within the eggs to raise the cake.
It’s definitely a little more technical than a regular vanilla cake, but the soft and light texture is definitely worth the effort. And don’t worry, I will guide you through all the technical steps in detail so that you know exactly what to look our for.
PS: this is not my original recipe, it’s from one of my favorite cookbooks – SWEET by Ottolenghi.
Here are the steps for making the Genoise cake sponge.
- In a heat-proof bowl, add the eggs, lemon zest, and caster sugar and whisk it with a hand whisk until combined.
- Prepare a double-boiler by filling a saucepan with water halfway and bringing it to a boil. The bowl should fit the top of the saucepan without touching the water.
- Reduce the heat and let the water simmer, then place the bowl on top and continue whisking continuously so that the eggs do not scramble from the heat. For the same reason, your bowl should not be touching the hot water.
- Continue wishing for 3-5 minutes until the sugar is dissolved, then take it off the heat and whisk on high speed with an electric or stand mixer with a whisk attachment for 7-9 minutes until the batter has cooled down and almost tripled in size. This step is very important as the air that is whipped into the eggs is what helps the cake rise. Without it, the cake will come out flat and eggy.
- Sift the all-purpose flour three times and mix it with the salt. I know this sounds tedious but the cake is very delicate so sifting it multiple times helps in retaining the airy batter. Do not be tempted to skip this step!
- Add the flour and salt mixture into the batter in three intervals, folding it in VERY gently with a silicon spatula after each addition until there are no more streaks of flour in the batter. Be very careful not to deflate the batter while mixing. This will take time, but it’s an important step.
- Mix the melted (and cooled) butter with the vanilla extract and pour it into the batter on the sides of the bowl (making it easier to mix without deflating the batter). Fold it in gently until everything is well-combined. Make sure the butter is melted but not hot or the eggs will deflate.
- This cake should be baked in a pan with a removable base as it’s very delicate and has to be taken out of the pan carefully. You can either use a round pastry ring or a springform pan. The cake will rise so make sure the cake pan is high. Do not grease the pans as this may affect the rise, but don’t worry as the cake will release easily.
- Pour the batter into the pan gently and bake at 170 degrees Celsius for 20-30 minutes until a toothpick comes out clean from the center. Let it cool completely before slicing the layers.
- Pack the cooled and sliced cake layers in cling film until ready to assemble.
Gulkand and Strawberry Jam
This simple gulkand and strawberry jam is one of the easiest things to make and gives the cake all its delicious flavor. I highly recommend getting gulkand from a proper South-Asian store instead of using a generic rose jam as gulkand tastes different, but if you are not able to find it, you can use any regular rose jam and add a little rose water to increase the flavor.
Here are the steps for making the gulkand and strawberry jam.
- In a bowl, add the strawberries (frozen or fresh), gulkand, sugar, lemon zest, and lemon juice, and give it a quick mix. Let the mixture sit for at least 30 minutes until the strawberries release some of their juices.
- Transfer the mixture to a saucepan (reserving some of the liquid), then cook for 10-15 minutes on low heat until the strawberries have broken down and turned into a jam-like texture. Let the jam cool completely before using.
Assembly
- Make the sweetened whipped cream by whipping together liquid whipping cream and icing sugar until it reaches stiff peaks. Transfer some of it into a piping bag with no piping tip and cut a 1/2-inch opening.
- To assemble, add a small dollop of the cream on the base, then place the bottom layer on it. This makes sure that the cake stays in place. Pour a little of the reserved strawberry liquid from the jam on the cake layer and spread it around – this helps the cake stay moist and flavorful. Don’t add much!
- Top the cake layer with whipped cream, then use the piping bag to pipe a border on the edges of the cake layer, this makes sure that the jam does not leak out of the cake.
- Add 2-3 tsp of the jam in the center and spread it around evenly. Top it with the second cake layer and repeat the process.
- Once all three cake layers have been assembled, cover the cake with whipped cream. I like to do a rustic, semi-naked look on this cake, but you can decorate it however you like.
- Top with more of the reserved strawberry liquid and enjoy!
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Lemon Gulkand Strawberry Cake
Equipment
- 7" pastry frame or springform pan you can also use 6" or 8" pans. 6" pans would make one extra layer and 8" pans would make one less later.
- Electric or stand mixer with whisk attachment
- Silicone spatula
- Saucepan
- Hand whisk
Ingredients
Genoise Sponge Cake
- 8 eggs
- 200 grams caster sugar
- 2 tsp lemon zest
- 200 grams all-purpose flour
- 1/2 tsp salt
- 120 grams unsalted butter melted
- 1 tsp vanilla essence
Strawberry Gulkand Jam
- 100 grams gulkand
- 100 grams strawberries fresh or frozen
- 1 tsp lemon zest
- 30 ml lemon juice
- 50 grams granulated white sugar
- Pinch of sea salt
Whipping Cream
- 200 ml liquid whipping cream
- 35 grams icing sugar
Instructions
Genoise Cake Sponge
- Preheat your oven to 170°C. Since this cake is quite delicate, it’s essential to bake it in a pan with a removable base to make it easier to take out. A springform pan or a round pastry ring works well for this purpose. Ensure your cake pan has high sides, as the batter will rise significantly. Avoid greasing the pan, as it can affect the rise, but don’t worry—the cake will release effortlessly once baked.
- In a heatproof bowl, combine eggs, caster sugar, and lemon zest. Use a hand whisk to mix everything until well incorporated.
- Create a double boiler by filling a saucepan halfway with water and bringing it to a boil. The heatproof bowl should sit snugly on top of the saucepan without touching the water.
- Lower the heat to a gentle simmer and place the bowl over the saucepan. Whisk the mixture continuously to prevent the eggs from scrambling. Make sure the bowl doesn’t come into direct contact with the simmering water.
- Whisk the mixture for 3-5 minutes, or until the sugar has completely dissolved. Remove it from the heat and beat on high speed using an electric or stand mixer fitted with a whisk attachment. Continue whisking for 7-9 minutes until the batter cools, becomes pale, and triples in volume. This step is crucial, as the air whipped into the batter is what makes the cake rise. Without it, the cake may end up flat and dense.
- Sift the all-purpose flour and salt together three times. Although it might seem tedious, this ensures the batter remains light and airy—don’t skip it!
- Incorporate the flour mixture into the batter in three batches. Gently fold it in using a silicone spatula, taking care not to deflate the batter. This requires patience but is critical for the texture of the cake.
- Mix the cooled, melted butter with vanilla extract and pour it gently down the sides of the bowl. Carefully fold it in until fully combined. Be sure the butter isn’t hot, as this could deflate the eggs.
- Pour the batter gently into the pan and bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before slicing it into layers.
- Wrap the cooled cake layers in cling film until you’re ready to assemble.
Strawberry Gulkand Jam
- In a mixing bowl, combine strawberries (fresh or frozen), gulkand, sugar, lemon zest, and lemon juice. Stir everything together and let it sit for about 30 minutes so the strawberries can release their juices.
- Transfer the mixture to a saucepan, reserving some of the liquid, and cook on low heat for 10-15 minutes. Stir occasionally until the strawberries break down and form a jam-like consistency. Allow the jam to cool completely before using it.
Assembly
- Make the whipping cream: whip liquid whipping cream and icing sugar together until stiff peaks form. Transfer a portion of the whipped cream into a piping bag with a 1/2-inch opening.
- Begin assembly by spreading a small dollop of whipped cream on the cake board or serving plate to secure the bottom layer. Place the first cake layer on top and drizzle a small amount of the reserved strawberry liquid over it. Spread the liquid evenly to keep the cake moist, but use it sparingly to avoid making the cake soggy.
- Spread a layer of whipped cream over the cake, then pipe a border around the edges using the piping bag. This will keep the jam from seeping out.
- Add 2-3 teaspoons of the cooled jam to the center of the cake layer and spread it evenly. Place the next layer on top and repeat the process.
- Once all the layers are stacked, frost the entire cake with whipped cream. You can opt for a semi-naked rustic finish or decorate it however you prefer.
- Drizzle the reserved strawberry liquid over the top for an extra burst of flavor, and enjoy!
Notes
- Ensure your eggs are at room temperature before starting. This helps them whip up to their full volume, which is crucial for the cake’s rise.
- Take your time while whipping the eggs and sugar. Proper aeration is what makes the cake light and fluffy. Stop only when the mixture has tripled in size and forms thick ribbons.
- Sifting the flour and salt three times may feel excessive, but it ensures the flour is light and free of lumps, helping maintain the batter’s airy texture.
- When folding the flour and butter into the batter, use slow, deliberate motions. Overmixing or rough handling can knock out the air, resulting in a dense cake.
- Let the cake cool fully before slicing it into layers. This prevents the delicate sponge from crumbling.
- When soaking the cake layers, use a light hand with the strawberry liquid. Adding too much can make the cake soggy.
- Refrigerate the assembled cake for at least an hour before serving. This allows the layers to set and the flavors to meld beautifully.
If you’re someone who doesn’t like really sweet desserts, you will definitely enjoy this cake. It’s a beautiful combination of sweet, sour, and floral and if you’re from South Asia like me, it will take you back to many childhood memories.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments, and of course, share it with me on Instagram!
Until next time!
