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Baking
Lemon Sponge Cake
A delicate, light, and airy sponge cake with a vibrant citrus aroma, perfect for clean eating and dietary menus.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Separate the egg whites from the yolks. Whip the egg whites with the sweetener until stiff peaks form.
2
Add the starch, flour, and lemon zest to the yolks, and mix. Stir in a spoonful of the whipped whites and mix again.
3
Gently fold the yolk mixture into the whipped whites using soft, folding motions from bottom to top.
4
Transfer into a baking pan (do not use parchment paper and do not grease with oil). Bake in an oven preheated to 320°F (160°C) for 30 minutes. Let it cool upside down.
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