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Recipe by
Savor the authentic Sponge Cake: fresh eggs and lemon zest for a soft and light base. A classic of Italian tradition. Discover more!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Work with an electric whisk or in a stand mixer the room temperature eggs with the sugar and lemon zest for at least 10 minutes, until they become very frothy
Step 2 of 5: Gradually add the well-sifted powders and incorporate them using a spatula, making movements from top to bottom, being careful not to deflate the mixture
Step 3 of 5: Pour the mixture into a 17 cm springform pan, lined with parchment paper or greased and floured
Step 4 of 5: Bake for about 25 minutes, in a static oven preheated to 180 degrees
Step 5 of 5: Unmold as soon as it cools
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs
In gray: not detectedDetected
| Average values | Per serving78 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 824 kJ197 kcal | 1,053 kJ252 kcal |
| Fat | 3.79 g | 4.84 g |
| of which saturated fatty acids | 1.18 g | 1.51 g |
| Carbohydrates | 36.98 g | 47.26 g |
| of which sugars | 18.58 g | 23.75 g |
| Fibre | 0.23 g | 0.29 g |
| Protein | 5.85 g | 7.48 g |
| Salt | 0.15 g | 0.19 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
