How to Make 

Nonna's Sponge Cake

Here's what you'll need:

– 8 large eggs, at room temperature – 1 1/2 cups granulated sugar – 75 ml vegetable oil (1/4 cup plus 2 tbsp) – 1 lemon, zested and juiced – 1 1/2 cup all-purpose flour, sifted – 2 teaspoons baking powder – powdered sugar

Preheat oven to 350°F, lightly grease a two piece tube pan with butter and dust lightly with flour.  Shake out excess flour.

Separate the eggs, add the yolks to a bowl along with sugar and oil and whisk vigorously for several minutes until the mixture is pale yellow, thick and forms ribbons when you lift the whisk out of the bowl.

 Stir in the lemon zest and lemon juice. Add the sifted flour and baking powder. Stir until well combined.

Whisk the egg whites in the stand mixer on medium-high speed until they form stiff peaks, about 3-4 minutes.

Use a rubber spatula to gently fold the egg whites into the batter.  Pour the batter into the prepared cake pan and bake for 50 minutes in the center of the oven until a toothpick inserted in the cake comes out clean.

When you remove the cake from the oven, gently turn it upside down on a flat surface and allow to cool completely before unmolding the cake, about an hour.

Dust with powdered sugar before serving.

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