How to make it

  • Separate the whites from the yolks, add a pinch of salt to the whites and place in the refrigerator while the remaining ingredients are being prepared.
  • Beat the yolks and the sugar until light; add the lemon rind and
  • juice, flour and baking powder.
  • Mix until a batter is formed.
  • Beat the egg whites until stiff and fold carefully into the batter.
  • Bake in a spring form or an ungreased pan at 325 F for 50 or 60 minutes.
  • Upon removing from oven,invert on a wire rack and allow to cool before removing from rack. ( I invert over an empy wine bottle )

Reviews & Comments 6

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  • midgelet 8 years ago
    Someone has already posted a conversion chart on group recipes so look that up!

    Then try the recipe!

    Its the eggs that cause lightness for the sponge cake and the sugar is plenty sweet too!
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  • supertenaz_delcodo 8 years ago
    seems to be a lot of eggs on une cup of sugar.
    How big are your cups?
    Use gram units and not cups
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  • lemonhead 8 years ago
    this looks great.cant wait to have a go at making it!
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  • bvannetter1955 9 years ago
    Looks simple and tasty. Sounds like a good old comfort food, too.
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  • desertgal 9 years ago
    Love sponge cakes thas for the post!
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    " It was excellent "
    momo_55grandma ate it and said...
    great recipe thanks high5
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