Here’s a winner of a sponge cake that is delicious alone, and lends itself to many variations.
Preheat the oven to 350°F (180°C).
Beat the whites with a pinch of salt until stiff, but not dry. Set aside.
In a separate bowl, beat the yolks with the sugar for about 5–10 minutes, until thick. Add the lemon juice and vanilla. Gently sift the starch into the yolk mixture and continue mixing just until incorporated. Fold the whites in by hand.
Pour the batter into an ugreased tube pan and bake for 45–60 minutes. When you remove it from the oven, turn the pan upside down to cool. This will insure that the cake will stay high and not fall. When the cake is cool, slide a knife around the inside of the pan and remove the cake. Top it with your favorite chocolate glaze if desired, and roasted slivered almonds.
Cinnamon-Sugar Variation Pour half of the batter in the pan. Sprinkle the top with cinnamon and sugar and top this with the rest of the batter. Sprinkle more cinnamon and sugar on the top. Top with ground nuts, if desired. Bake the cake as above.
Serving Idea Serve a slice of cake with a dollop of lemon curd on the side.
Food Styling by Michal Leibowitz.
Photos by Daniel Lailah.
This recipe can be found in Mishpacha Magazine.
