Sponge Cake

Sponge Cake

Line a 9inch round spring form tin with greaseproof paper (or the equivalent size in a square or rectangle)
Preheat oven to 175 degrees centigrade

6 eggs- at room temperature
175gms castor sugar
150gms plain flour, twice sifted
Rind of 1 lemon
100mls clarified unsalted butter, melted but not hot
1 drop of vanilla essence
Pinch of salt

In a mixer (using the whisk attachment) beat the whole eggs with the castor sugar until they form a thick ribbon that just holds.
Gently transfer to a mixing bowl and using a hand whisk gently and gradually sieve over the flour to just incorporate it.
Now gradually fold in the butter ensuring that it is thoroughly incorporated without over mixing the batter.

Transfer the batter to the cake tin and bake in the centre of your oven until the cake starts to pull away from the sides of the tin and an inserted skewer comes out clean. Approximately 20-30 minutes depending upon your oven.

Remove from the oven and allow to cool in the tin before turning out.