This is an extremely light, not so sweet type of Sponge cake, with a hint of lemon flavor. With as little as three ingredients, you’ll be surprised at how simple and easy this cake is to prepare. Perfect for shortcakes, topped with whipped cream and fresh berries. It can also be used to make Pan Tosta. Just slice the cake into pieces and allow to dry in the oven until toasted. Either way you decide to serve this cake, it’ll be a hit…..
6 Eggs, at room temperature, separated
1 cup Cake flour
1 cup Sugar
1/2 tsp. Lemon extract, optional
Preheat the oven to 350°. Lightly grease the bottom of a 9×13-inch baking dish and then line it with a piece of wax paper. Set this aside.
Separate the egg whites from the yolks and divide the sugar between each. Place the egg whites in a larger bowl.
Using an electric mixer, on HIGH beat the egg whites with 1/2 cup sugar, until stiff peaks form. Set this aside.
Now beat the yolks and 1/2 cup sugar until it become thick and light yellow.
GENTLY fold the egg yolk mixture into the stiffened egg whites until combined well.
Add the cake flour, in 3 increments, GENTLY folding it into the yolk/whites mixture until all flour has been thoroughly combined. DO NOT OVER MIX!
Pour the thick batter into the prepared baking pan and carefully level it out over the pan. Bake in the preheated oven for 30 – 35 minutes or until a cake tester inserted comes out clean.
Allow to cool slightly, then using a butter knife, help to ease the cake from the pan. Cool completely before serving.