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Serve chilled, with powdered sugar and lemon zest sprinkled on top.
Store in the refrigerator for up to 3 days.
Roll it into a lemon Swiss roll or layer as a lemon cake.
Variations:
Add fresh berries between layers for extra flavor.
Use orange juice and zest for a citrus twist.
Add a touch of vanilla or almond extract to the sponge for depth.
FAQ:
Q: Can I use only egg yolks for a richer sponge?
A: You can, but using whole eggs with whipped whites gives the cake a lighter texture.
Q: Can I freeze the sponge?
A: Yes, wrap it tightly and freeze for up to 1 month.
Q: What if I don’t have lemon curd?
A: Use a mix of lemon juice and a bit of sugar as a substitute, or make your own curd.
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