Sponge Cake

Preparation info

    • Difficulty


Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

  • About


  • 6 egg yolks
  • 8 ounces sugar
  • 2 tablespoons lemon jui


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.