Sponge Cake Recipe

Preparation of the mold: Apply your melted butter to all the corners of the mold using a brush. Pour your granulated sugar into the mold. Then turn the mold around so that the sugar adheres to the butter on the entire surface.

Preparing the dough Sift the flour and the cornstarch. Zest the organic, untreated lemon. And separate the egg whites from the yolks.

Pour the egg whites into the mixing bowl and start at medium speed. Gradually add the sugar when the egg whites begin to foam. Whip the egg whites until they reach the consistency of a bird's beak. Then, add the yolks and mix just long enough to incorporate.

Remove the bowl from the mixer and start to gradually incorporate the sifted flours. Place the spatula in the center of the bowl and gently lift the mixture to the edge. Don’t hesitate to turn your bowl at the same time.

Once the mixture is smooth, add the lemon zest and incorporate it in the same way to avoid damaging the beaten egg whites.

Cooking Pour your mixture into your mold and bake for 25-30 minutes at 180 °C, ideally in a convection oven.

Unmold your cake as soon as it comes out of the oven and let it cool. Once cooled, sift powdered sugar over the top of the cake. Enjoy plain, accompanied by custard or a red fruit coulis.