This is a simple recipe for a plain sponge cake with a hint of lemon. Once the cake is ready, you can fill or decorate it, or you can have it plain with your afternoon coffee. You will need:
1 cup sugar
1 cup flour
Juice and zest of 1 lemon
Preheat the oven to 180 degrees. In the meantime, separate the egg yolks from the whites, into two bowls.
Beat the egg yolks until smooth.
Next, add the sugar, lemon zest, and half the juice. If you prefer, you may omit the zest and substitute the juice with water.
Mix to a paste, then add the flour.
Slowly add the remaining juice until you have a smooth paste.
Now beat the egg whites until stiff.
Add a couple of spoonfuls of egg white to the yolk mixture and slowly fold in. Be gentle so as to retain the air bubbles in the egg whites.
Now add the yolk mix to the remaining egg whites and slowly keep folding in.
Pour into a lined baking tray and put in the oven.
Cook until golden brown. When the sponge is ready, it will bounce back after pressing it down sightly.
Allow the sponge to cool, then remove it from the baking dish.