equipment
23 cm springform pan
Electric blender
Ingredients
5 large eggs (room temperature)
¾ cup granulated sugar (150 grams)
1 ¼ cups cake flour (150 grams)
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon lemon extract
topping
Strawberry topping and whipped cream
directions
Preheat the oven to 170°C. Butter a 9-inch (23 cm) springform pan and line the bottom and sides with a piece of parchment paper, cut to size.
Sift the flour and set aside.
Using a stand mixer and whisk attachments, beat the eggs with the sugar at maximum speed until fluffy and thick, about 15 minutes.
Add the vanilla extract, lemon zest and lemon extract. Once the eggs are beaten, stop the electric mixer.
Gradually mix in the sifted flour using a large metal spoon or rubber spatula. Make sure to work it in slowly, using smooth, bottom-up motions.
Pour the mixture into the previously buttered and lined springform pan. This cake can also be used for tiramisu.
Bake in the preheated oven for 20-25 minutes.
DO NOT open the door during the first 20 minutes of cooking.
Use a cake tester to check the cake after 20 minutes. When the tester is dry, turn off the oven.
Leave the cake in the turned-off oven with the door open for 5 minutes (this will prevent the sponge cake from suffering a temperature shock and deflating too much as it cools). Place the pan on a wire rack and let the cake cool in the pan for 1 hour. Run a thin spatula around the edge of the pan.
Remove the sponge cake from the pan and let cool completely on a wire rack before serving or storing.
Well wrapped in cling film, the sponge cake will keep in the fridge for 3-4 days or can be frozen.
Cut the cake into wedges and serve with strawberry topping and whipped cream.
Posted by Jovina Coughlin in Cakes, Desserts, Healthy Italian Cooking