CookEat Recipe
Pasta Margherita Lemon Sponge
A light round sponge made with potato starch and lemon juice, cooled before a vanilla-sugar finish.
Method
Steps
Step 1
Gather the ingredients: 120 g potato starch, not potato flour; 120 g caster sugar; 4 eggs, separated; Juice of 1 lemon, about 30–40 ml; 5 g butter for the tin; 5 g plain flour for the tin; 15 g icing sugar: 5 g for the tin and 10 g for finishing; ½ teaspoon finely ground vanilla sugar for finishing.
Step 2
Grease a smooth round metal tin about 20 cm across and 6 cm deep with the butter, then dust with the plain flour mixed with 5 g icing sugar. Heat the oven to 170°C. Strain the lemon juice to remove seeds; the juice, not the zest, flavours this cake.
Step 3
Beat the yolks thoroughly with the caster sugar. Add the potato starch and lemon juice and continue beating until smooth, pale and thick. The original calls for more than half an hour of working by hand; with an electric whisk, allow about 8–10 minutes after incorporating the starch and juice, scraping the bowl occasionally.
Step 4
Whisk the egg whites to firm peaks. Fold them into the yolk mixture gently in several additions, preserving the foam. Pour immediately into the prepared tin and bake at once for about 25–35 minutes, until risen, lightly golden and set, with no wet batter on a wooden skewer.
Step 5
Let the cake cool completely in its tin, allowing roughly 1½–2 hours, then loosen the edges and turn out. Mix the remaining 10 g icing sugar with the finely ground vanilla sugar and sift lightly over the cold cake. Cut into slices and serve.
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