Lemon Sponge Cake

Ingredients
8 Eggs, separated
1 1/4 cups Granulated sugar
1 tsp Grated lemon peel
1 3/4 cups All-purpose flour
1/2 cup (1 stick) Butter, melted and cooled


Topping and Garnish
6 Eggs 
1 1/2 cups Granulated sugar
1 cup Lemon juice
1/2 cup Butter, softened
1/8 Salt
1 cup Flaked coconut


Method
- Preheat oven by 350 Degree, grease cake pans, line with parchment paper; grease paper. Dust with flour; tap out excess.
- To prepare cake, beat together egg yolks, sugar and lemon peel until light and fluffy. Sift flour over egg mixture. Gently fold in until almost combined. Stir in melted butter.
- Beat egg whites at high speed until firm, but not stiff, peaks form. Stir one-quarter of beaten egg whites into batter. Fold in remaining whites. Spoon batter into prepared pans; smooth tops.
- Bake cakes until golden and a wooden pick inserted in the center comes out clean. Transfer pans to wire racks to cool slightly. Loosen cakes by running a metal spatula around sides of pans. Turn cakes out onto wire racks to cool completely. Remove paper.
- To prepare topping, in the top of a double boiler set over simmering (not boiling) water, mix together eggs, sugar, lemon juice, butter and salt. Cook over medium heat, stirring frequently, until thickened, 15 minutes.
- Transfer topping to a bowl; cool to room temperature. Cover with plastic wrap; chill for 1 hour.
- Place 1 layer on a serving plate. Spread one-quarter of topping over cake. Top with second layer. Spread remaining topping over top and sides of cake. Press coconut onto sides. Garnish with jelly beans.