Lemon and Yuzu Sponge Cake

• 150 g (5 oz.) pasteurized whole egg
• 275 g (9

Infuse the olive oil with lemon zest. Put almonds, flour, and baking powder in a blender and mix. Whip eggs and sugar until it forms peaks.

Mix the milk into the egg. Fold in the flour, then the infused oil.

Spread on a baking sheet and bake at 375°F (190°C) for 7 minutes. Using a brush, soak the sponge cake with generous amount of yuzu syrup.