Savoy sponge cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar, finest
• 120 g flour
• 80 g cornstarch
• 1 lemon(s), untreated, zest
• possibly flavoring (lemon flavor)
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Basic recipe for fine sponge cake

Grease only the bottom of a 26 cm springform pan. Preheat the oven to 180°C (or 140°C). Beat the egg yolks until frothy and gradually add 2/3 of the sugar. Finally, add the lemon zest or flavoring. Beat until a stiff peak forms. Beat the egg whites until frothy and slowly add the remaining third of the sugar while beating. Continue beating until the mixture is very stiff. Pour the beaten egg whites onto the egg yolk mixture and sift the flour over it. Fold everything in carefully. There should be no “nests” left in the batter! Pour the batter into the prepared springform pan and bake in the preheated oven for 30 minutes at 180°C or 50 minutes at 140°C. Test with a wooden skewer if the sponge cake is done. Let it rest after removal. Carefully loosen the edge with a knife, then turn it out and carefully remove the base of the springform pan.