1teaspoongrated lemon zest or vanilla extractoptional
1 cup + 1 tablespoon (120 g)cake flour, sifted *you can use all-purpose flour: 120 grams=1 cup
Preheat the oven to 338°F (170°C).
Butter and flour (or spray with baking spray) an 8 inches (20 cm) pan.
In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs, sugar, salt, and lemon zest until very fluffy and pale yellow (about 10/15 minutes on medium/high speed). To test that it has been beaten enough, let a small amount of batter fall into the bowl. If it remains "sitting" on top, it means that it's ready.
Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon or a spatula just until incorporated. Do not over-mix or you will deflate the batter.
Pour the batter into the prepared pan. Don't smooth the top or bang the pan on the counter, leave it as it is!
Bake for 40 minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 30 minutes!)
Turn off the oven but leave the cake inside (keep the door slightly open using a wooden spoon) for 5/10 minutes so it can cool down slowly.
Remove the sponge cake from the oven, let it cool for 10 more minutes, then loosen around the edges with a knife, and flip it on a wire rack upside down (without the pan) to cool completely.
Eggs - Eggs need to be at room temperature. Take them out of the refrigerator ahead of time or soak them for a few minutes in a bowl of warm water.
Flour - Although this cake can be made with all-purpose flour, cake flour is recommended.
Oven - I used a conventional oven setting
Storage/Make-ahead - This cake will remain soft for about 2 days if covered in plastic wrap and stored at room temperature. Alternatively, you can freeze it wrapped in plastic wrap for up to three months.Nutrition fact - Serving: 1 slice = 60 grams