Lemon Sponge Cake

Lemon Sponge Cake

3 -4 person

1 hour


  1. 90 g all-purpose flour
  2. 3 large eggs
  3. 1 tsp vinegar
  4. 90 g fine sugar
  5. 0.5 tsp Salt
  6. 22 g oil
  7. 25 g fresh lemon juice
  8. 1 tsp lemon zest


  1. 1
    Separate the egg white with the yolk. Add the vinegar into the egg white and start to whisk the egg white in a big mixing bowl until it start to turn white and foaming, then gradually adding the sugar into the egg by 3 separate times. Use the high speed of the electric whisker until the egg white can stand.
  2. 2
    Add the egg yolk into the egg white using the handheld whisker. Try not to mix for too long
  3. 3
    Adding the flour into the egg white mixture and mix with the handheld whisker
  4. 4
    Add the oil and lemons juice and zest into the bowl
  5. 5
    After combining all the ingredients, pour thé batter into the baking bowl, shake the bowl to remove any big bubble inside the batter
  6. 6
    Ore-heat thé oven to 150C and then bake the cake for 35 minutes, then increase the temperature to 170c for another 3 minutes
  7. 7
    When the baking is done, open the door and let the cake sit in the oven for another 5 minutes before taking it out to prevent the cake from collapse