10 "large-sized" eggs, separated
10 tablespoons of sugar
10 tablespoons of flour
2 teaspoons of Magic baking powder
Zest of 1 lemon
1 teaspoon of lemon juice

For custard filling recipe see, "Angelica's Crema" in "Custards and Puddings"

For Sugar Icing recipe see "Traditional Lemon-flavored Cake Icing"

Preheat oven to 375 degree F.

Beat egg yolks, sugar, lemon juice and zest of lemon till it's almost white.

Beat egg white.

With wooden spoon mix with flour a little at a time.

Prepare pan and bake at 375 degree F for about an hour.



Cool and then either top with whipped cream, dusting sugar or use the "Traditional Lemon-flavored Cake Icing."

The photo was taken by Mary Melfi who tried this recipe and found it a bit difficult to master (This sponge cake doesn't rise all that much, so its texture is much denser than the North American style of sponge cake). This sponge cake is not all that glamorous, but when it is layered with Italian lemon-flavored custard (see Creams and Custards) then it is absolutely divine. In fact, this sponge cake when layered with home-made custard comes very close to the kind you get in expensive Italian pastry shops. *Mary Melfi was told by her relatives that in pre-1945 Italy dusting sugar was not available in most small towns or villages. Most cakes were topped with traditional cake icing (made with beaten egg whites and sugar) or glazed [For recipes see "Custards and Puddings"]. Photo: Mary Melfi.

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