About this recipe: A classic sponge cake that sticks to the original combination of sugar, flour and eggs. Basically, you weigh 4 eggs before you break them, then weigh out the same amount in sugar. Use almond or vanilla extract to flavour the sponge cake instead of the lemon zest if desired.
This is so easy to make and tastes delicious, I sliced it in half once cool and filled the centre with fresh cream and strawberries! - 05 Mar 2011
Not easy at all.? I found it difficult to mix and the baking time was way off? Mine was done in 40 mins, and it didnt rise hardly at all, it was crunchy on the outside and only had about an inch of sponge inside. Not good. - 17 Oct 2011
- 05 Sep 2010