Oh yes, this is indeed heaven's cake: A soft and light sponge perfumed with lemon. A fabulous breakfast cake perfect for dunking.
The children are back to school now so I have started baking lighter breakfast cakes again. They love apple cakes but also tarts and sponge cakes. I have made this cake lighter by using only 4 eggs and swapping the butter with oil. Also the sugar has been reduced a little.. still very delicious though. I am back at work too so it is all getting a bit hectic although I still find the time to bake every now and then.
I have been included, together with other interesting bloggers, in an article about " Top foodie destinations in the Mediterranean and the Adriatic". Check it out on the Azamara Cruises website. This is a lovely article about where to go and what to eat in the Mediterranean.
- Prep Time : 20 minutes
- Cook Time : 40 minutes
- plain flour ( I used spelt) - 100 g - 7/8 cup
- potato starch or rice flour - 50 g - 1/3 cup
- eggs (at room temperature) - 4
- baking powder - 2 tsp
- salt - pinch
- corn oil - 120 ml - 4 fluid oz
- granulated sugar - 100 g - 1/2 cup
- lemon zest - of 1 lemon
- vanilla essence - 1 tsp
- powdered vanilla sugar - to sprinkle
In a bowl whip the egg yolks with 3/4 of the sugar to a pale creamy consistency.
Add the oil, the lemon zest, the vanilla essence, the sifted flour and potato starch or rice flour with the baking powder. Mix well.
Whip the egg whites with a pinch of salt and the remaining sugar to a firm consistency.
Gently fold in the egg whites with the whipped egg yolks and mix well.
Pour the mixture on a round well greased spring form baking tin measuring approx 20 cm or 8 inch and bake at 180C or 350F for about 40 minutes or until golden on top.
Check that your cake is cooked by testing it with a toothpick.
Let it cool down and remove it from the mold. Sprinkle it with vanilla powdered sugar.
Soft and delicate.. I love this cake!