Sponge cake is a great classic of our childhood, very easy to prepare with just three ingredients, without yeast and without lactose. Tall and super soft, perfect for any occasion. Today I'm leaving you a very quick version that will surprise you!!!
Preheat the oven to 180°C Static mode
Separate the eggs, pour the egg whites into a bowl and start whipping at maximum speed After a few seconds, add the sugar little by little Until you obtain stiff peaks
Still mixing, add the egg yolks one by one and finally in two batches the sifted flour and lemon flavoring
Butter and flour a baking pan, then pour the mixture inside, leveling it carefully
Bake for about 40, at most 45 min After 30 min perform the toothpick test The sponge cake is ready to enjoy!
Electric whisks
Sieve
20 cm cake pan
In the pantry
To store the sponge cake, wrap it in cling film and keep it in the refrigerator. Perfect to enjoy on its own or with chantilly cream and fresh fruit.
Italia, Lazio
| Energy (kcal) | 238.33 |
| Carbohydrates (g) | 39.52 |
| of which sugars (g) | 23.82 |
| Fat (g) | 5.66 |
| of which saturates (g) | 1.74 |
| Protein (g) | 9.44 |
| Fibre (g) | 0.49 |
| Salt (g) | 0.22 |
