Basic Spongecake

Of all the spongecake recipes I have encountered, I find this is one is the best balanced.

Nut and chocolate spongecakes are simply variations on this theme, though I will give their recipes separately.

Preheat oven to 350˚F.

Butter and flour a 9-inch springform pan.

Line the bottom of the pan with foil and butter lightly.

Batter:

6 egg whites

¾ cup sugar

1 tablespoon lemon juice

grated peel of ½ lemon

6 egg yolks

1¼ cups sifted cake flour

1. Use Method I for preparing the batter.

2. Pour the batter immediately into the prepared pan and bake on the lowest rack of a preheated 350˚F oven for 30 to 35 minutes, or until a cake tester inserted in the middle comes out clean.

3. Let cool in the pan for 5 minutes and unmold as described here.