Lemon-Orange Sponge Cake
1 hr 15 mins
This cake is perfect for an afternoon tea and would go well with a Darjeeling tea.
- 4 Eggs
- 3/4 cup Sugar
- 8 T Unsalted butter melted
- 1 Grated rind of one lemon
- 2 tsp. Grated orange rind
- 1 ½ cups Unbleached flour
- 2 tsp. Baking powder
Preheat oven to 350ºF.
Whisk eggs until frothy, then slowly add sugar, butter and lemon and orange rinds, beating thoroughly after each addition.
Fold in flour and baking powder.
Grease an 8-inch cake pan, pour in the mixture.
Bake for one hour or until the cake is golden brown and well risen; a toothpick inserted into the center should come out clean.
When cool, dust with powered sugar.