Tuscan Lemon Sponge

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Preparation info
  • Serves

    Ten to Twelve

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This is the classic lemon cake of Pesach. It may have originated in the little Tuscan town of Pitigliano, whose rich Jewish tradition dates back to the 13th century.

Ingredients

  • 12 eggs, separated
  • 300 g/11 oz/ cups

Method

  1. Preheat the oven to 160°C/325°F/Gas 3. Whisk the egg yolks until pale and frothy, then whisk in the sugar, lemon juice and lemon rind.