Name: Lemon sponge cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 eggs; 50 ml vegetable oil; 2 lemons; 100g sugar; 100g flour; 1tsp baking powder; Lemon glaze (optional):; 1-2 Tbsp lemon juice; about 50g powdered sugar

Lemon sponge cake

12 Jun 2016

by Dinna

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Background

I've made this Chinese-style meyer lemon sponge cake using normal lemons and in a rose-shaped silicon cake mould. Obviously it can be baked in normal cake tins, round or square, or other silicon moulds. The cake is very light, fluffy, zingy and not too sweet. It's absolutely delicious. Perfect for Summer afternoon teas or weddings, anniversaries, celebrations.

Ingredients

4 eggs
50 ml vegetable oil
2 lemons
100g sugar
100g flour
1tsp baking powder
Lemon glaze (optional):
1-2 Tbsp lemon juice
about 50g powdered sugar

Instructions

Preheat the oven to 170°C.
Separate the eggs into two bowls.
Whisk the egg yolks with half of the sugar until light and creamy.
Add the oil and the grated zest of the lemons. Squeeze the juice out of the zested lemons and measure out 4 Tbsps. Add the lemon juice to the egg yolks and whisk.
Remove 2 Tbsps of the flour, and add the same amount of cornflour (cornstrach) to the flour together with the baking powder. Sift this into the egg mixture. Whisk until combined and lump-free.
In another bowl, whisk the egg whites until foamy, then add the remaining sugar and whip until you get stiff peaks. Fold this gently and gradually into the yolk batter.
Pour the batter into a greased cake pan or mould.
Bake for about 35-45 minutes or until an inserted toothpick/skewer comes back clean. Cover the top with foil if it's getting too brown.
Let the cake cool in the tin/mould.
Make the glaze by mixing the icing sugar with lemon juice. It should be thick but runny, so add more sugar or juice to achieve the right consistency. Drizzle over the cake.
Alternatively serve the cake with icing sugar dusted on top.