I’m pretty sure my hair smells like cake. Occupational hazard?
I also have powdered sugar scattered everywhere and owe my friend some eggs after using most of hers in this recipe.
But this cake! Let’s talk about it.
I have, of course, read cake recipes that involved beating egg yolks and whites separately before folding it all together with just the barest bit of flour (because what else are you supposed to do on your computer during class?), but until this lemon confection had never actually ventured to make such a cake.
Don’t be like me and make such a ridiculous error! Go, go, go right now. Because not only is this cake delicious, but it’s just plain fun to make. You first get to beat together a whole lot of egg yolks and sugar until they are thick and pale and fluffy and basically already beginning to look like cake batter. Then you move on to beating the egg whites until they are stiff and firm, which is basically one of my favorite things ever because it blows my mind every single time. Finally, you fold everything together into the lightest, airiest batter imaginable, so delicate and ethereal that you can’t even imagine baking it.
But then you do, of course, and the result is a perfectly fluffy dream of a cake that makes you feel classy as can be while still keeping things simple.
Oh, and that moment when you separate 6 eggs perfectly without breaking the yolk in any of them? Yeah, that feeling alone is pretty much enough reason to make this cake.
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Light and Airy Lemon Sponge Cake (Gluten Free)
Note: This recipe calls for potato flour, which is what I used, but you might have success using cornstarch or arrowroot in its place, although I cannot personally vouch for the results. Also, the original recipe used metric measurements, which I used when I made this cake, although I have provided approximate conversions below
From Five Euro Food
22o grams (1 cup plus 1 Tablespoon) sugar
6 large eggs, separated
150 grams (1 cup) potato flour
2 Tablespoons fresh lemon juice
Zest of one lemon
Preheat oven to 300F/150C. In a large bowl, beat together the sugar and 6 egg yolks until pale and thick. In a separate clean bowl, beat the egg whites until they are firm and hold stiff peaks (make sure your beaters are completely clean from the egg yolks before beating the whites!).
Fold half of the egg whites into the yolk mixture, working gently until combined. Fold in the remaining egg whites. Once completely combined, fold in the lemon juice and zest. Finally, sift in the potato starch and gently fold until no white clumps or streaks remain.
Pour batter into a 9×13 inch baking pan. Bake for 1 hour, then allow to cool at least 15 minutes before removing from the pan.