Lemon sponge Cake

Spongy and soft lemon sponge cake.

Ingredients:

5 egg yolks

5 egg whites

120g castor sugar

110g cake flour

1/2 tsp baking powder

1/4 cup evaporated milk

1/4 cup corn oil

1/2 tsp vanilla extract

1 lemon

Method:

1. Grate the peel of lemon to obtain 2 tbsps of lemon zest.Separate egg yolks and egg whites.Sift 

    baking powder and cakeflour together.

2.  Add 1/2 of the castor sugar to egg yolks and beat till creamy and fluffy.

3.  Add 1/3 of the evaporated milk and mix well,follow by 1/3 of the flour mixture and fold well.

     Continue with another 1/3 of the evaporated milk and 1/3 of the flour mixture.Repeat until all

     of the evaporated and flour mixture are all used up.

4.  Add in vanilla essence.lemon zest,and corn oil,and mix well.

5.Beat egg whites until foamy.Add in the remaining castor sugar and continue to beat 
   until firm peaks  formed.

6.  Take 1/4 of the egg white and add to the yolk batter.gently fold in to mix well.Pour the batter into 

      the remaining egg white and gently fold in to mix well.

7.  Pour batter into cake mould.Gently knock the sides of the mould to release air bubbles trapped      

     inside.

8.  Bake in pre-heated oven at 150°C for about 60 minutes.Remove from oven,invert the mould and
     set aside to cool for about 30 mins.Once cooled,remove from mould.

Note: Recipe adapted from the book"All about cakes and desserts".