12 Tablespoons Italian Sponge Cake
In a bowl, start by putting the eggs, the sugar, the salt and beat with an electric mixer until all is combined and the mixture is clear.Add the oil, the milk and lemon zest to taste, finally, add the juice of half a lemon - I used a Sicilian lemon, but you can use any other you like.Beat again until combined.Add the wheat flour and the baking powder, mix again with a whisk until combined.Transfer this batter to a small cake mold greased with parchment paper or nonstick paper. If you wish, you can grease it with butter and flour.Bake in a preheated oven at 180°C (356°F) for 40 to 60 minutes.After baking, let it rest for 10 minutes and unmold.If you want, you can sprinkle some icing sugar all over it.Serve.
Ingredientes
- 3 Whole Eggs
- 12 Tablespoons of Sugar
- 1 Generous Pinch of Salt
- 12 Tablespoons of Oil
- 12 Tablespoons of Milk
- Lemon Zest to Taste
- ½ Lemon Juice
- 12 Tablespoons of Wheat Flour
- 1 Teaspoon of Baking Powder
Modo de Fazer
In a bowl, start by putting the eggs, the sugar, the salt and beat with an electric mixer until all is combined and the mixture is clear.
Add the oil, the milk and lemon zest to taste, finally, add the juice of half a lemon - I used a Sicilian lemon, but you can use any other you like.
Beat again until combined.
Add the wheat flour and the baking powder, mix again with a whisk until combined.
Transfer this batter to a small cake mold greased with parchment paper or nonstick paper. If you wish, you can grease it with butter and flour.
Bake in a preheated oven at 180°C (356°F) for 40 to 60 minutes.
After baking, let it rest for 10 minutes and unmold.
If you want, you can sprinkle some icing sugar all over it.
Serve.
