The lemon sponge cake, soft, tall, light, and very fragrant, is the ideal base for making filled desserts. It pairs perfectly with custard, diplomatic and chantilly, goes well with flavored alcoholic syrups with fruit (peach or lemon vodka and limoncello) and it’s simple to prepare. However, it’s essential to beat the eggs with the sugar well and for a long time. Let’s go to the kitchen and see together how to prepare the lemon sponge cake.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 1 Piece
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 120 g sugar
- 120 g all-purpose flour
- 1 lemon (grated zest)
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Spatula
- 1 Mold 22 centimeters
- 1 Skewer Cake tester
- 1 Cooling Rack
Steps
Beat the eggs with the sugar and grated lemon zest in a stand mixer at medium speed for 10/15 minutes. They should be light, fluffy, and frothy. Gently fold in the sifted flour using a spatula (or a skimmer as taught in pastry courses) with delicate movements from bottom to top, being careful not to deflate the eggs. Pour into the greased and floured mold and bake in a preheated oven at 350°F (175°C) for twenty minutes, then lower the temperature to 330°F (165°C) and let it cook for another five minutes. Check the cooking with a cake tester or skewer and once ready, remove it from the oven, take it out of the mold, and let it cool completely on a rack.
