The lemon-scented yeast-free sponge cake is perhaps the most classic and aromatic version of the dessert we all know.
Traditionally, its preparation does not require the use of yeast. This still provides a soft and spongy texture, ideal for use as a base for filled cakes or to be enjoyed simply with a dusting of powdered sugar.
The delicacy of the lemon scent gives a fresh and pleasant touch, enriching the natural flavor of the cake without overpowering it.
The final result is a perfect sponge cake, for example, to accompany a coffee or an afternoon tea. Although its preparation is not particularly complex, there are some precautions to be followed.
To achieve a well-risen and light base, it is essential to work the dough for a long time, incorporating air so that the cake turns out tall and soft.
This step can be accomplished with electric whisks or a stand mixer. You need to beat the egg yolks with the sugar until you get a light and frothy mixture, and separately, the egg whites to stiff peaks.
Another determining factor is the use of room temperature eggs. In fact, cold eggs from the refrigerator could compromise the success of the cake as they are unable to incorporate much air.
It is then essential to sift the flour multiple times before adding it to the mixture.
The lemon-scented yeast-free sponge cake serves as a versatile base for various desserts, among which the “Delight Cake” stands out. But even a bit of fresh fruit on top can already excellently enhance its softness and delicate flavor.
This sponge cake is ideal for those looking for a classic dessert with a touch of freshness and originality.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 3/4 cup sugar
- 5 eggs (at room temperature)
- as needed lemon zest (grated and untreated)
- 1 packet vanillin
Tools
- 1 Pan for cakes, 9-inch diameter
- Electric whisks or stand mixer
- 1 Sieve for flour
- 1 Lemon grater
- Bowls
- 1 Spatula silicone
Steps
To prepare the lemon-scented yeast-free sponge cake, start by buttering and flouring a 9-inch diameter cake pan.
Sift the flour twice.
Separate the yolks from the whites, letting them fall into two different bowls.
Work the yolks with the sugar for at least 15 minutes with electric whisks or in a stand mixer. I recommend not reducing the indicated times.
Wash and dry the whisks used, then beat the egg whites to stiff peaks.
Now gently fold the egg whites into the yolk mixture with a silicone spatula using gentle movements from bottom to top.
Add a packet of vanillin, the grated zest of an untreated lemon, and finally, the flour in several additions.
Continue folding in with the silicone spatula.
Pour the mixture into the prepared baking pan.
Bake in a preheated oven, static function, middle rack, at 350°F for about 30 minutes.
Always perform the toothpick test before removing from the oven.
Remove from the mold only when the cake has almost completely cooled.
The lemon-scented yeast-free sponge cake is now ready.
Storage
The plain cake, or filled with long-lasting creams like hazelnut cream, should be stored in an airtight cake container or under a glass dome at room temperature for about 3 days.
Otherwise, the cake filled with pastry cream, diplomatic cream, etc., should be stored in the fridge for about 2 days, always well-sealed in an airtight container.
