![Lemon and Corn Meal Sponge Cake Lemon and Corn Meal Sponge Cake](https://d36fw6y2wq3bat.cloudfront.net/recipes/bizcocho-de-maicena-y-limon/900/bizcocho-de-maicena-y-limon_version_1658384036.jpg)
Lemon and Corn Meal Sponge Cake
ingredients
6
Difficulty
Easy
Time
30'
5 servings
Fresh ingredients
![egg](https://d36fw6y2wq3bat.cloudfront.net/ingredients/huevo/huevo_1687941265.jpg)
egg
4 units
![lemon](https://d36fw6y2wq3bat.cloudfront.net/ingredients/limón/limón_1687941016.jpg)
lemon
1 unit
Pantry ingredients
![olive oil](https://d36fw6y2wq3bat.cloudfront.net/ingredients/aceite_de_oliva/aceite_de_oliva_1687941122.jpg)
olive oil
2/3 cup
![yeast](https://d36fw6y2wq3bat.cloudfront.net/ingredients/levadura/levadura_1687941340.jpg)
yeast
0.35 oz
![sugar](https://d36fw6y2wq3bat.cloudfront.net/ingredients/azúcar/azúcar_1687941013.jpg)
sugar
4 oz
![corn starch](https://d36fw6y2wq3bat.cloudfront.net/ingredients/maicena/maicena_1687941098.jpg)
corn starch
4 oz
Instructions
1
Preheat the oven to 350°F.
2
Pick up the eggs, crack them, and separate the yolk from the whites. Use some whisks to whisk the whites into peaks.
3
Beat the yolks with the sugar. Add the oil and continue beating. Add the lemon zest, the cornmeal and yeast. Beat everything together.
4
Lastly, fold in the egg whites until completely mixed in with the other ingredients.
5
Add the contents of the bowl into the greased baking mold. Bake for 25 minutes.
6
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.