This lemon sponge cake will definitely compete with the famous yogurt sponge cake or the successful condensed milk sponge cake. Homemade sponge cakes can be very nutritious as their ingredients give children all the energy they need, whether they eat it in the morning for breakfast or as a snack.
The basic recipe for sponge cakes does not vary much, most of them have flour, eggs and dairy products of some kind. If you like the lemon flavor in sponge cakes, which gives them that delicate taste, you have to try this recipe.
We bring you the recipe for the world's fluffiest sponge cake. Surely there is more than one member of the family willing to try this lemon sponge cake recipe and give you their approval in the afternoon snack with a glass of milk.
For a 24 cm diameter mold
- 200g flour
- 50g cornstarch
- 200g sugar
- 50g milk
- 50g sunflower oil
- 5 eggs
- 1 organic lemon
- 1 sachet (16 g) Royal type yeast
- 1 pinch of salt
- Butter or margarine for the baking pan
Preheat the oven, heat up and down, at 180°C. Separate the egg yolks from the egg whites. Beat the egg whites with a pinch of salt, when they start to become foamy add half of the sugar and continue beating until the egg whites are firm. Set aside.
In another bowl, beat the egg yolks, the sunflower oil, the milk and the other half of the sugar. Add the strained lemon juice and the lemon zest. Beat well.
Sift flour, cornstarch and baking powder through a sieve. Then add to the bowl of egg yolks. Mix well until the dough is smooth and free of lumps. How to make lemon sponge cake
Add half of the whipped egg whites and with a spatula and encircling movements, from the bottom up and from the inside out, mix well. Add the other half of the reserved egg whites and finish mixing with wrapping movements. The dough should be smooth and fluffy.
Grease our mold with butter or margarine. Pour the batter and bake in the oven. The approximate baking time is 45 minutes. But remember that each oven is different, after 35 minutes you can check it.
To know if it is ready, with a skewer stick we prick the center: if it comes out clean, it is ready, if not, leave it a little longer. When it is ready, remove from the oven, let it cool for 5 minutes in the mold, then remove from the mold onto a wire rack and let it cool completely.
Topping for the lemon cake
We wanted to put a whipped cream topping with lemon zest to give an extra touch to our cake. As a presentation, if you have guests or you are going to give it as a gift, you can see how nice it looks.
- 250 g whipping cream
- 100 g sugar
- Grated zest of 1/2 lemon
Whip the cream with an electric whisk: pour the cold cream into a bowl and whip until the cream has the consistency of cream. Add half of the sugar little by little while continuing to whip, we will see how the cream begins to whip, it is then when we add the other half of the sugar and continue whipping until the desired consistency of whipped cream.
Pour the whipped cream over the cake and spread it well with a spatula.
Grate the peel of half a lemon (only the yellow part) and sprinkle the lemon zest over the whipped cream topping. Place in the refrigerator.
The lemon sponge cake is simple and is always very fluffy and soft. But it is always convenient to follow a few simple tips so that your cakes are always perfect:
The lemon. Use an organic lemon, so that the use of the peel is safe, since they receive no treatment. When you grate the peel you must not get to the white part, because it is bitter.
The utensils. The stick blender is more suitable than the propeller. With the whisk, the dough incorporates a lot of air, and the cake is fluffier. As for the mold, choose one of the right size: if it is too small the cake will rise too much and it will sink or it will not be well done inside, and if it is too big it is likely to be flat and dryer.
The oven. It must always be preheated, that is to say that it must have reached the indicated temperature (generally 180°C) before putting the cake inside. Always put the heat on top and bottom and the rack in the center, so that the heat is evenly distributed. Never open the oven door before the first 20 minutes, and if possible do not open it until the end of the baking time.
Fluffy dough. the egg whites are the secret of the fluffiness of this cake. If you have doubts about how to beat and mix them, we advise you to read our article> how to whip egg whites to snow