CLASSIC SPONGE CAKE

Ingredients:

5 eggs
250 g. of sugar
250 g. of flour
50 ml. of water
25 ml. of oil
8 g. baking powder
A zest of lemon
A spoonful of vanilla essence

Preparation :

1. We separate the yolks from the whites.
2. We beat the egg whites until a snow point texture is obtained, add half the sugar and continue beating until a firm meringue is obtained.
3. We beat the yolks with the other half of the sugar.
4. Add the water, oil, lemon zest and vanilla and continue beating.
5. Add flour and yeast with enveloping movements.
6. We continue the enveloping movements to incorporate the whites.
7. Pour the batter into a 20 cm mold ,previously greased with butter or oil and with parchment paper at its base.
8. Cook at 170°C heat from top to bottom, about 40 minutes.