Lemon Sponge Cake

Ingredients

• 1 pound All-purpose flour (Originally 'Mill's number 1 wheat flour'. Sifted.)
• 1 pound Granulated sugar (Quantity estimated based on standard 1:1 sponge cake ratio with flour.)
• 6 whole Eggs (Fresh eggs)
• 1 lemon Lemon zest (Finely chopped or grated peel of 1 lemon)
• 1/4 cup Water (Originally 'half pasher' (approx 1/8 seer). Used for making syrup.)
• 2 tablespoons Butter (For greasing the mold only. Originally 'butter as needed'.)

Instructions

1. 1Preheat oven to 350°F (175°C). Generously grease a round cake tin or mold with butter. If desired, line the bottom with parchment paper.
2. 2Separate the egg yolks and whites. Beat the yolks thoroughly with a fork. In a separate bowl, whisk the egg whites until they form stiff peaks. Gently fold the beaten yolks into the stiff egg whites until combined.
3. 3In a saucepan, combine the sugar and water. Place over heat and bring to a boil. Skim off any foam or impurities that rise to the surface. Remove the syrup from the heat. Gradually add the beaten egg mixture to the hot syrup, whisking constantly. Continue to whisk the mixture vigorously until it cools down completely. Once cool, fold in the flour and the finely chopped lemon zest until a smooth batter forms.
4. 4Pour the batter into the prepared cake tin. Cover the top with a piece of white paper (or foil) to prevent over-browning. Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Alternatively, this can be baked in a pudding mold or bowl if preferred.