Spanish Sponge Cake (Bizcocho) Recipe
Written by admin on November 1st, 2009
Ingredients:
-8 eggs, separated
-2 cups sugar
-1 teaspoon grated lemon rind
-2 cups all-purpose flour
Directions:
Beat the egg whites until stiff and set aside.
Beat the yolks and sugar until creamy. Stir the lemon zest into the egg mixture and then fold the egg mixture into the whites. Fold in the flour using a rubber spatula.
Pour the batter into a large (at least 11 inches in diameter and 2 1/2 inches deep) greased and floured cake pan.
Bake in a preheated 350F oven until a toothpick inserted in the center comes out clean, about 45 minutes. Loosen the sides with a knife and invert the cake onto a wire rack to cool.
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