This easy variation of our classic Vanilla Sponge Cake is elegant enough for a formal dessert, yet extremely easy to make. Tart, creamy lemon curd fills a delicate, lemon-scented sponge roll.
This recipe drew its inspiration from a very popular cake made in one of our local Pennsylvania grovery stores. Gelatin gives this cake a tang and adds moisture - feel free to use a commercial, flavored vegan gel if you prefer - and a rich glaze adds a fine counterbalance of sweetness. Because it is so rich, this cake will serve many people.
This cake is a huge hit and perfect for parties where glutenoids will be sharing dessert, because it's super light and yet incredibly moist. Feel free to omit the glaze, or add a heavier frosting. This cake keeps for days!
