Sponge Cake

Ingredients

• 6 large Egg yolks
• 1 cup Granulated sugar
• 1 tablespoon Lemon juice
• 0.5 lemon Lemon rind (Grated)
• 6 large Egg whites
• 1 cup All-purpose flour
• 0.25 teaspoon Salt

Instructions

1. 1Preheat oven to 325°F (160°C). Ensure the oven rack is in the center position.
2. 2Do not grease the angel food cake pan or deep narrow pan. This allows the cake to climb the sides.
3. 3In a large bowl, beat the egg yolks until thick and lemon-colored, about 5-7 minutes using an electric mixer or Dover egg-beater.
4. 4Gradually add the sugar to the beaten yolks, continuing to beat until well combined and the mixture is light and fluffy, about 3-5 minutes.
5. 5Add the lemon juice and grated lemon rind to the yolk mixture and mix until just combined.
6. 6In a separate clean, dry bowl, beat the egg whites until stiff, but not dry, peaks form. This may take 5-7 minutes with an electric mixer.
7. 7Gently fold about one-third of the beaten egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined. Be careful not to overmix, as this will deflate the batter.
8. 8In a separate bowl, sift together the flour and salt.
9. 9Gradually fold the sifted flour mixture into the egg mixture, being careful not to overmix. Fold until just combined, ensuring no streaks of flour remain.
10. 10Pour the batter into the ungreased angel food cake pan or deep narrow pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
11. 11Immediately invert the pan onto a wire rack and let the cake cool completely upside down. This prevents the cake from collapsing. Once cooled, run a thin knife or spatula around the edges of the pan to loosen the cake, and then remove it from the pan.