Victorian Sponge Cake Recipe

How to make it

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• Preheat oven to 350 degrees
• Grease an eight inch cake pan with shortening and flour it, tapping out excess flour. Make sure entire pan is greased and covered with flour very well.
• In a food processor, blend lemon zest and sugar, until it is fine.
• Add the sugar and lemon zest to softened butter in mixing bowl and beat until fluffy, for about 3 minutes, on medium speed.
• In a small bowl, sepearte from sugar mixture, slightly beat eggs, milk, and vanilla together.
• In another seperate bowl, wisk together flour, baking powder, and salt. .
• Add the 1/2 of the egg mixture to the sugar in the mixing bowl, while mixing on low speed.
• After you have added 1/2 of the egg mixture, add 1/2 of the flour mixture, on low speed, add the egg mixture and the flour mixture again, alternating the two, until all is incorporated together.
• Beat on medium speed until the mixture is smooth and shiny.
• The longer you beat it, the more air will be incorporated into the batter.
• Pour batter in greased and floured cake pan and bake at 350 for 25 to 30 minutes, until it is golden brown on top and spongy in the middle and a toothpick comes out clean from the center of the cake.
• Let it sit for 10 minutes in the pan before releasing it on a cooling rack.
• Cool completely before icing.