Lemon and Corn Meal Sponge Cake

Preheat the oven to 350°F.

Pick up the eggs, crack them, and separate the yolk from the whites. Use some whisks to whisk the whites into peaks.

Beat the yolks with the sugar. Add the oil and continue beating. Add the lemon zest, the cornmeal and yeast. Beat everything together.

Lastly, fold in the egg whites until completely mixed in with the other ingredients.

Add the contents of the bowl into the greased baking mold. Bake for 25 minutes.

After this time take out the sponge cake and let it cool. Once cooled you can demold and serve with powdered sugar on top or with some jam.