Sponge Cake


  • 6 egg yolks
  • 8 ounces sugar
  • 2 tablespoons lemon juice or water
  • grated rind of ½ lemon
  • 1 generous pinch salt
  • 3 ounces flour (sifted 4 times)
  • 1 ounce cornflour
  • 6 egg whites


Beat yolks, sugar, lemon juice or water, lemon rind and salt until light and fluffy (5 minutes at high mixer-speed). Sift flour and cornflour and mix into egg yolk mixture a little at a time. Whisk egg whites until soft peaks form and fold gently into yolk mixture.

Pour into unbuttered cake tins. Cut through mixture gently several times to break up any large air bubbles. Bake for 25 to 30 minutes in a slow oven (350°F. Mark 3). Test by denting lightly with finger; if the cake is done, the dent will spring back.

Invert layers on wire racks. When cool, loosen edges and remove from tins.