Lemon sponge cake

 

I really like a cake that is perfectly sweetened, slightly zingy and full of lemony goodness. Of course if you don't like lemons, or they're too overpowering for your taste buds you can totally replace them with oranges. Perfect for a tea party!



Ingredients:
200 g flour
250 g sugar
80 g vegetable oil
100 g cream, 30% fat
50 g butter
150 g eggs - 3 medium eggs
50 g lemon juice
zest of a lemon
10 g baking powder
1 pinch of salt
vanilla - to taste(in my case vanilla paste)


In a small pan add the sugar, vegetable oil, butter, salt, lemon juice and zest and let it slowly melt. Stir constantly and turn off the heat when everything is combined, even if the sugar it's not completely melted. Let the mixture cool for a few minutes.

Add the eggs to the syrup and beat vigorously until everything is emulsified. Sift the flour and baking powder together and add to the mixture 1/3 at a time whisking in between turns. Mix until everything is incorporated, no more than that.
     

In a separate bowl whip the cream and vanilla until it reaches soft peaks. For best results, aerate the batter by mixing 1/3 of the cream first, and then fold in the rest with a spatula. This will ensure a light, moist cake that will rise beautifully.  

Pour everything into a springform pan, that has been greased with butter and lined with parchment paper. My pan is 26 cm in diameter but a 24 one will do the job as well. It goes into a preheated oven at 180 C degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. I'm very sorry that I can't sow you the entire cake, but I had to share it with my guests before taking a picture.

Enjoy!