Spanish Sponge Cake Recipe

4 eggs, separated
100 g/4 oz cup granulated sugar

Grated rind of 1/2 lemon
25 g/1 oz cornmeal
25 g/1 oz plain (all-purpose) flour
30 ml/2 tbsp icing (confectioners') sugar, sifted

Method:

Beat the egg yolks, sugar and lemon rind until pale and foamy. Gradually whisk in the cornmeal and flour. Beat the egg whites until stiff, then fold into the batter. Spoon the mixture into a greased 23 cm/9 in square cake tin (pan) and bake in a preheated oven at 220°C/425°F/gas mark 7 for 6 minutes. Remove from the tin immediately and allow to cool. Serve sprinkled with the icing sugar.