The powerful aromas in the zest of citrus fruit such as sweet oranges, lemons or, nicest of all, tiny clementines, impart a delightful scent to a sponge cake. A
Cream the butter and sugar with the fruit zest in a mixing bowl until light and fluffy. Beat in the eggs separately, then fold in the sieved flour. Spoon the mixture into the prepared cake tin(s) and smooth level.
Bake in the preheated oven until golden brown and the cake is just starting to shrink from the tin. Cool in the tin for 3 minutes then turn out on to a wire rack. If you have