CookEat Recipe
Lemon-Scented Sponge Cake
A light egg sponge made with wheat flour and potato starch, scented with lemon zest.
Method
Steps
Step 1
Gather the ingredients: 6 eggs, separated; 250 g icing sugar, plus a little for dusting the pan; 100 g wheat flour, plus a little for dusting the pan; 50 g potato starch; 30 g cold butter for greasing the pan; Finely grated zest of 1 lemon.
Step 2
Heat the oven to 170°C. Grease a cake tin generously with the cold butter, then dust with a mixture of flour and icing sugar. Choose a tin that leaves room for the batter to rise to a cake roughly three fingers high; a 22 cm round tin is an estimated starting size.
Step 3
Mix the flour and potato starch. Beat the yolks with the measured sugar, lemon zest and a spoonful taken from the measured flour mixture until very pale, thick and aerated. Beat for at least 30 minutes by hand; with an electric mixer, use the thick ribbon texture as the guide.
Step 4
Whisk the egg whites to firm peaks. Fold gently into the yolks until combined, then sift the remaining flour mixture over in several additions, folding carefully to preserve the air.
Step 5
Transfer to the tin and bake until risen, springy in the centre and a skewer comes out without wet batter, approximately 30 to 40 minutes. Cool in the tin briefly, then turn out onto a rack.
Step 6
Alternative folding order (alternative preparation). Ingredients: Use the same measured ingredients.
Step 7
Beat the egg yolks with the sugar until thick and pale. Work in the sifted flour and potato starch.
Step 8
Whisk the whites to firm peaks. Stir two spoonfuls into the thick yolk mixture to loosen it, then gently fold in the remaining whites. Bake in the prepared tin as above.
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