About this recipe:A true sponge has no fat and no leavening agents. This will be sure to become your staple sponge cake recipe, to enjoy on its own or in trifles or other recipes. This sponge is enough for one cake of 25cm diameter or a Swiss roll.
Makes: 1 sponge cake
200g caster sugar
grated zest of 1 unwaxed lemon
75g plain flour
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Method Prep:15min › Cook:25min › Extra time:40min › Ready in:1hr20min
Preheat oven to 200 C / Gas 6. Line a springform tin or baking tray with baking parchment and grease with butter.
Separate eggs. Beat egg yolks with 2/3 of the sugar until creamy with electric mixer. Stir in lemon zest.
In another bowl, beat egg whites with the remaining sugar until stiff. Add to the egg yolks.
Mix flour and cornflour and sift into the egg mixture. Fold everything together thoroughly but carefully with a spatula.
Pour sponge mixture into the springform tin or onto the baking tray and smooth out. Bake in preheated oven for 25 minutes. If you've used a baking tray, it only takes about 12 minutes.
Remove the sponge from the tin immediately and cool on a wire rack.
Sponge made in a tin should be left to stand for a day before cutting and making a cake.
Yummy! Hey Mike, you may want to check the oven temperature. Your oven may be running cold. Most ovens don't accurately set temps. I use an oven thermometer, but you can just let the cake cook longer. - 21 Aug 2014