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Soft, ring-shaped lemon sponge is a traditional Italian cake that is both simple and versatile. Ideal for breakfast, this sponge is a welcome treat at any time of the day: as an afternoon snack with a pot of tea or as a dessert at the end of a meal served with confectioner’s custard or a fruit purée.
But what happens if we attempt to make a lighter version of a ring-shaped cake, without the use of a raising agent? 4 simple steps will enable you to prepare a yeast free lemon sponge without any chemical baking powder, as delicious as any you have ever tasted.
1. Chemical baking powder can be replaced by using baking soda, a basic ingredient, together with lemon juice, which provides the acidic component of the raising process.
2. Once baked, leave the cake in the switched off oven for about 2 minutes. When you have taken it out of the oven, it is necessary to leave it to rest for 10 minutes at room temperature. This simple step will prevent the ring from breaking up when you take it out of the cake tin.
3. The use of organic lemons will result in a more assertively flavoured cake with a much more intense aroma.
4. One of the salient characteristics of this cake is its soft texture, which depends on the fact that the egg whites are beaten to soft snowy peaks before being added to the mixture.