Recipe: Savannah Sponge Cake

SAVANNAH SPONGE CAKE

"This cake is deceptively easy to make as long as you use a light hand for the mixing and a slow oven for the baking."

1 large lemon
5 large eggs
1 cup sugar
4 ounces cake flour (about 1 light cup, sifted or whisked before measuring)

Position a rack in the center of the oven and preheat to 300 degrees F. Butter and flour a 9-inch cake pan.

Grate the rind from the lemon into a small glass bowl. Juice the lemon through a strainer into the bowl and set aside to steep.

Separate the eggs, putting the whites in a clean glass, stainless-steel or copper bowl and the yolks in a large mixing bowl. Beat the yolks until they are fluffy and light. Gradually beat in the sugar a little at a time; then beat in the lemon zest and juice. Set aside.

Whisk the egg whites until they are stiff but still glossy. Fold them into the yolk and sugar batter. Set aside.

Sift or whisk the flour until it is very light and lump-free, then fold it in a little at a time by sifting it over the top of the batter. Pour the batter into the prepared pan.

Bake in the center of the oven until golden and set (a straw or toothpick inserted into the center comes out clean), about 45 minutes.

Serves 4 to 6
Source: The Savannah Cookbook by Damon Lee Fowler