Pan d'Espanya (Sponge Cake)

10 Servings

Preheat oven to 400º

Line a 9-inch baking pan with parchment, and grease (butter or spray).

6 Eggs Separate the eggs

1 Lemon (or orange) Zest the lemon (reserve the lemon)

6 T Super Fine Sugar In a large bowl, beat the egg yolks and sugar to a thick pale 

<egg yolks> cream.

<lemon zest> Stir in the lemon zest

<egg whites> In another bowl, beat the egg whites until stiff, then fold them in to the beaten yolk mixture.

6 T Self-rising Flour Gradually fold in the flour

Pour into the prepared pan and bake in the preheated (400º) oven for 40 minutes.

 Turn out while still a little warm.

Optional

<lemon> If desired, juice the lemon, and combine with the powdered sugar (and water, if needed) to make

Powdered Sugar a thin syrup. Brush the top of the cake to enhance the lemon flavor.

Water

Source: The Book of Jewish Food – p.595