Sponge Cake

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


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


Beat egg 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.

Divide mixture into 2 unbuttered cake tins. Cut through mixture gently several times to break up any large air bubbles. Bake in a slow oven (350°F-M3) for 25 to 30 minutes. 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.