Sponge Cake

Serves: 6-8

Prep Time: 20 min

Cook Time: 45 min

This cake is technically a passover sponge cake, but my family whips this up for any special occasion. It's simple in ingredients, and quick to make!

Ingredients

7 eggs (6 yolks, 1 egg)

1 ½ cup sugar, sifted

1 ½ tsp lemon rind

1 ½ tbs lemon juice

¾ cup potato starch

Instructions

1. Separate the 6 egg yolks and whites, and add the 7th egg in whole with the egg yolks into two bowls (we used two standing mixer mixing bowls).

2. In a standing mixer, whip the egg yolks, 1 whole egg, and sugar until fluffy. Add in the lemon rind, lemon juice and sifted potato starch. Mix well.

3. In a separate bowl, using a whisk attachment, whip the egg whites until they form hard peaks. Once the peaks have formed, carefully fold the egg whites into the egg yolks. This will make the cake nice and fluffy. It is best to do this in three parts, so you have less to work with when folding. Keep folding until there are no lumps in the mixture.

4. Pour mixture into an ungreased tube pan and place into a preheated oven at 350 degrees. Bake for 45-50 minutes, but make sure to use a long grill pick to test the cake. If the pick comes out dry, your cake is ready.

5. Remove from the oven and allow to cool completely upside down before removing from the pan. Serve with whipped cream, and strawberries. Enjoy!