Margherita Sponge

A recipe from The Silver Spoon
Recipe from The Silver Spoon
Recipe from The Silver Spoon

Preparation time: 20 minutes

Cooking time: 30 min

Serves: 8-10 people


100 g / 3 1/2 oz (7 tablespoons) unsalted butter, melted and cooled, plus extra for greasing

6 eggs, separated

200 g / 7 oz (1 cup) caster/superfine sugar

zest of 1 lemon, grated

80 g / 3 oz (3/4 cup) plain/all purpose flour

50 g / 2 oz (1/2 cup) potato flour salt


Preheat the oven to 180°C/350°F/Gas mark 4.

Grease a 25-cm/10-inch springform cake tin with butter and line the base with baking parchment.

Whisk the egg yolks, all but 1 tablespoon sugar and lemon rind until light then fold in the butter.

Sift the plain and potato flours and a pinch of salt on to greaseproof paper.

Whisk the whites in a grease-free bowl until just stiff.

Whisk in the remaining sugar.

Fold the flour and whisked whites alternately into the egg/sugar mixture.

Spread into the tin.

Bake for 30 minutes or until a cocktail stick inserted in the centre comes out clean.

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