Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 cup vegetable oil
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the egg yolks and sugar until thick and pale in color.
4. Add the lemon juice, lemon zest, and vegetable oil to the egg yolk mixture and mix until well combined.
5. Gradually add the flour mixture to the egg yolk mixture and mix until just combined.
6. In a separate mixing bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the cake batter until no white streaks remain.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Run a knife around the edges of the cake to loosen it from the pan, then invert the cake onto a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 270
- Total fat: 13g
- Saturated fat: 2g
- Cholesterol: 93mg
- Sodium: 105mg
- Total carbohydrates: 36g
- Dietary fiber: 0g
- Sugars: 26g
- Protein: 4g
Substitutions for ingredients:
- All-purpose flour: Cake flour or gluten-free flour
- Granulated sugar: Brown sugar or coconut sugar
- Vegetable oil: Canola oil or melted butter
Variations:
- Lemon Blueberry Sponge Cake: Add 1 cup of fresh blueberries to the cake batter before baking.
- Lemon Coconut Sponge Cake: Substitute 1/2 cup of shredded coconut for 1/2 cup of flour in the cake batter.
- Lemon Raspberry Sponge Cake: Add 1 cup of fresh raspberries to the cake batter before baking.
Tips and tricks:
- Make sure to beat the egg yolks and sugar until thick and pale in color to ensure a light and fluffy cake.
- Use fresh lemon juice and zest for the best flavor.
- Be gentle when folding in the egg whites to avoid deflating the batter.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with whipped cream and fresh berries.
- Drizzle the cake with a lemon glaze made with powdered sugar and lemon juice.
Garnishes:
- Fresh berries
- Lemon slices
- Mint leaves
Pairings:
- Hot tea or coffee
- Sparkling wine or champagne
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dense, make sure to beat the egg yolks and sugar until thick and pale in color.
- If the cake is too dry, try adding an extra tablespoon of vegetable oil to the batter.
- If the cake sinks in the middle, make sure not to overmix the batter and to let it cool completely before slicing.
Food safety advice:
- Make sure to use fresh ingredients and to follow proper food handling and storage guidelines.
Food history:
- Sponge cake is a type of cake that originated in Europe in the 19th century. It is known for its light and airy texture, which is achieved by beating the egg yolks and whites separately and then folding them together.
Flavor profiles:
- Lemon sponge cake has a bright and tangy flavor with a light and fluffy texture.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with tea or coffee.
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