Mama Ufarte’s Lemony Sponge Cake

This is a very quick sponge, quite dense in texture with a lovely lemony tang.

5 large eggs

150g (6 oz) sugar

150g (6oz) plain flour

3/4 tsp baking powder

Finely grated rind of 1/2 lemon

Method:

Divide the sugar in half. Separate the eggs and beat the whites into one half of the sugar until the mixture is stiff.

Beat the egg yolks into the other half of sugar, then fold the two halves together.

Sift the flour and baking powder. Add the lemon and add to the mixture, little by little.

Place in a lightly greased round baking tin and bake in the middle of a pre-heated oven at 180 degrees for approximately 20 minutes.

Note: The Spanish often eat bizcocho for breakfast with coffee or hot chocolate. It is also delicious as a dessert served with ice cream.

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