To make the yeast free ring-shaped lemon sponge cake start by separating the egg yolks from the whites and beat the latter to soft peaks.
Add the sugar to the yolks beating with an electric mixer, after which add the milk. Now add the lemon juice, sieved flour, baking soda and butter at room temperature, continuing to fold in the ingredients with a down, across, up and over motion.
Add the grated lemon rind for a special aroma.
At this point, delicately add the beaten egg whites to the mixture taking care not to make them collapse.
Pour the mixture gently into the ring-shaped cake tin and bake in a pre-heated, non-ventilated oven at 180°C for about 40 minutes.
The lemon ring cake without baking powder is ready to be enjoyed.