Quick Sponge Cake (Biscuit)

Ingredients

• 13 pcsEgg white
• 15 pcsEgg yolk
• 250 gSugar
• 250 gWheat flour
• 1 pcsLemon

Instructions

1. 1

   Preparation

   • Preheat the oven to 170 °C (Oven top/bottom) or 160 °C fan.
   • Grease a springform (about 24–26 cm) or line a loaf tin with baking paper.
2. 2

   Whip egg whites

   • Place the 13 egg whites in a clean, grease-free bowl.
   • Beat the egg whites very stiff with a hand or stand mixer until firm peaks form.
3. 3

   Mix yolks with lemon

   • Put the 15 egg yolks into a separate bowl.
   • Finely grate the peel of one unwaxed lemon and squeeze the juice.
   • Stir the lemon zest and juice into the yolks.
4. 4

   Combine and fold

   • Slowly pour the yolk–lemon mixture into the beaten egg whites while continuing to beat strongly.
   • Sprinkle in the sugar, stir briefly, then sift the flour over the mixture and fold in gently with a spatula until just combined — do not overbeat.
   • Pour immediately into the prepared tin to retain the air.
5. 5

   Bake

   • Bake at 170 °C (top/bottom) for 30–35 minutes until golden and a skewer comes out clean.
   • Cool briefly in the tin, then remove and cool completely on a rack.