Sponge cake gets its delectable texture from the egg that foams while baking. This lemon cake recipe is about 60 years old.
Finally...a quick,easy and lovely Sponge Cake! Carol, Thank you so much for sharing this recipe. I have been looking for a good recipe that doesn't require the separation of eggs. Instinct told me this one would work, and it did beautifully. For a plain sponge, replace the lemon exract with vanilla. - 07 Oct 2000 (Review from Allrecipes USA and Canada)
If you are looking for a nice spongy cake, this is not it. I followed the recipe to a T and I did not care for this. Very disappointed. - 23 Apr 2005 (Review from Allrecipes USA and Canada)
This is the first sponge cake I have cooked that has not been a packet mix. It was easy and turned out great, nice and light, moist and tasted fantastic. I sliced it in half and served it with cream and jam in the middle I will be cooking more of my own cakes in future, as it is not as difficult or time comsuming as I imagined. The only thing I did differently with this recipe was I beat the egg yolks and white separately and folded into mixture. Thankyou Carol for inspiring the home baker in me. - 16 Aug 2006 (Review from Allrecipes USA and Canada)