5 Egg Sponge Cake
4 oz flour
2 teaspoons grated lemon rind
1 tablespoon lemon juice
pinch of salt
8 oz sugar
Sieve the flour three times.
Separate the eggs, and beat the yolks until thick and creamy.
Stir in the lemon rind and juice, then beat again until very thick.
Beat the egg whites until frothy, sprinkle the salt over the top and continue to beat until they are stiff.
Beat in the sugar a little at a time.
Fold the beaten egg whites, into the yolks, then gradually fold in the sifted flour.
Turn the mixture into an ungreased cake tin, about 9 inches in diameter.
Bake in the centre of a slow oven (150°C) for about 1 1/2 hours. Invert the cake tin onto a wire cake rack, and leave for about an hour, then gently ease the cake out. This will allow the cake to cool slowly and retain the moisture and richness.
Dredge the top and sides of the sponge lightly with icing sugar.
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