Satin Cream on Feather Sponge Cake

For Feather Sponge Cake: Heat oven to 325 degrees F.

Separate the eggs. Sift together the flour, baking powder, and salt.

In a large bowl, beat egg yolks 4 minutes. Gradually add the cold water and beat until mixture is pale yellow and foamy on top, about 1 minute.

Gradually beat in granulated sugar until it is completely dissolved, about 3 minutes. Beat in vanilla and almond extract. Sift the flour mixture over the yolk mixture about one third at a time, and fold in.

In a separate bowl, beat egg whites with cream of tartar until stiff but not dry, 5 to 6 minutes. Fold into flour mixture.

Turn dough into an unbuttered 10-inch tube cake pan and bake in preheated oven until top springs back when touched lightly, about 1 hour.

Invert pan and cool. Run a sharp knife around the edges of the cake to loosen it. Remove from pan. Dust lightly with confectioners sugar. Cake can be made 1 day ahead.

For Serving: Cut cake into slices and top each piece with Satin Cream. Sprinkle cream with grated lemon zest.

For Satin Cream: Plump the raisins by soaking them in hot water for 5 minutes. Drain and dry.

Separate the eggs, reserving 1 white for another use. Beat the egg yolks with 1/2 cup granulated sugar until light yellow in color, about 1 minute. Beat in brandy. Gradually beat in cheese until well blended and sugar has dissolved.

In a separate bowl, beat the 2 egg whites until foamy. Gradually beat in remaining 2 tablespoons granulated sugar and continue beating until whites hold soft peaks. Fold together whites, yolk mixture, and raisins.

Satin Cream can be made several hours ahead.