Learn how to make a traditional Italian sponge cake from scratch with only 3 ingredients: eggs, flour, and sugar!
Take the eggs out of the refrigerator ahead of time as the eggs need to be at room temperature or soak them for a few minutes in a bowl of warm water.
Butter and flour (or spray with baking spray) a 20 cm (8 inches) pan.
Put the eggs, sugar, salt, and lemon zest in the bowl of your stand mixer.
Beat the eggs until very fluffy and pale yellow (about 15/20 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.
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.
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