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Recipe by Chef

lemon sponge cake

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Parve Parve
Easy Easy
0 Servings
Allergens

No Allergens specified

0 Minutes
Diets

No Diets specified

Ingredients

lemon sponge cake

  • 8 extra-large or jumbo eggs, room temperature

  • 1 1/2 cups extra-fine sugar, sifted

  • 1 tablespoon finely grated lemon zest

  • 1 1/2 tablespoons fresh lemon juice

  • 3/4 cup potato starch, sifted

  • 1 dash kosher salt

  • Macerated strawberries, for serving

Directions

Directions

1.

Heat the oven to 350°F. Separate 7 of the eggs. Using an electric mixer on medium-high speed, in a large bowl, beat 7 of the egg yolks and 1 whole egg until frothy.

2.

Gradually add the sugar, lemon zest, and lemon juice, beating constantly and thoroughly, until lightened and fluffy.

3.

Gradually add the potato starch, beating constantly until well combined.

4.

In a medium bowl, beat 7 of the egg whites and the salt until stiff but not dry. Gently fold into the egg yolk mixture until combined.

5.

Transfer the batter to an ungreased 10-inch tube pan. Bake for about 55 minutes, until the cake springs back when gently touched near the center as well as the edges.

6.

Invert the pan over a bottle if your pan doesn’t have little feet to stand on. Let cool before removing the cake to a platter. Serve with the strawberries alongside.

Directions

Directions

lemon sponge cake

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