Sponge Cake

Ingredients

3 eggs, separated
15ml (1 Tablespoon) lemon juice
140g (±175ml) Huletts White Sugar
25ml hot water
140g (±250ml) cake flour
5ml (1 teaspoon) baking powder
Pinch of salt

Method


Beat the egg whites till stiff but not dry. Beat in the lemon juice and half the sugar. Beat till the sugar dissolves.
Using the same beater, without rinsing it, beat the egg yolks till light and thick. Add the hot water and beat continuously.
Add the rest of the sugar little by little, beating well after each addition.
Fold the egg yolk mixture into the whites. Sift together the flour, baking powder and salt, then sift in layers over the egg mixture and fold in lightly using a spatula. Repeat until all the dry ingredients have been folded in.
Divide the batter between 2 greased 23cm diameter sandwich cake tins.
Bake at 180ºC for approximately 35 minutes, till golden brown. Loosen the cake and turn out on a cooling rack.