Basic vanilla and lemon sponge cake
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free y 5 más Indicative dietary requirements
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Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Breakfast · Afternoon snack
1 to 2 hours
Ingredients
＋ Añadir a un menú- Egg 300 g
- Sugar 250 g
- Flour 250 g
- Water 50 ml
- Extra virgin olive oil 25 ml
- Baking powder 8 g
- Salt 1 g
- Vanilla extract 5 ml
- Lemon 10 g
- Butter 10 g
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Method
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Separate the egg. Whip the white with the salt and half the sugar. Beat the yolk with the remaining sugar.
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Add the water, olive oil, vanilla extract and lemon zest to the yolk. Fold in the flour and baking powder.
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Fold in the whipped white. Grease the tin with the butter and add the batter.
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Bake at 175°C for 50–55 minutes. Turn out after 10 minutes and cool on a wire rack.
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