John Myers
Ingredients for 1 servings:
- 350 g butter, melted
- 6 eggs
- 350 g sugar
- 1 pinch of salt
- 1 lemon(s), zest
- 200 g flour
- 200 g cornstarch
- possibly powdered sugar or cake icing
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
the creamiest sponge cake I know
Preheat oven to 175°C (fan assisted oven). Beat the eggs with sugar, salt, and lemon zest for 3-4 minutes until frothy. Sift together the flour and cornstarch, then stir in a tablespoon at a time. Finally, stir in the lukewarm butter. Line a loaf pan with baking paper and pour in the batter. Place the pan in the oven (second rack from the bottom) and bake for 15 minutes. Score the surface and bake for a further 60 minutes. Reduce the temperature to 160°C if necessary. Do the skewer test when the cake is fully baked, let it cool slightly, then turn it out. Turn the cake right side up and dust it with powdered sugar or glaze it, depending on your taste. Or, like us, eat it as it is. It really melts in your mouth.
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