Recipe: Light lemon sponge cake


  • 7 egg whites
  • 7 egg yolks
  • 2 teaspoons liquid artificial sweetener
  • 14 tablespoons powdered skimmed milk
  • 1tablespoon baking powder
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon lemon juice


  1. Whisk the egg whites and a pinch of salt with an electric mixer until they are stiff
  2. Add the sweetener and the egg yolks one by one, beating well after each addition
  3. Add the lemon juice and rind. Sift the powdered milk and the baking powder into the bowl and fold in
  4. Spray a round tin of 22 cm with vegetable oil and pour the batter into it. Bake in a moderate oven for about 40 minutes.

Number of servings (yield): 12

Meal type: dessert

Culinary tradition: USA (General)

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