![Light Sponge Cake Light Sponge Cake](https://d36fw6y2wq3bat.cloudfront.net/recipes/bizcocho-ligero/900/bizcocho-ligero_version_1652869281.jpg)
Light Sponge Cake
ingredients
6
Difficulty
High
Time
35'
6 servings
Fresh ingredients
![egg](https://d36fw6y2wq3bat.cloudfront.net/ingredients/huevo/huevo_1687941265.jpg)
egg
3 units
![lemon](https://d36fw6y2wq3bat.cloudfront.net/ingredients/limón/limón_1687941016.jpg)
lemon
1 unit
Pantry ingredients
![sugar](https://d36fw6y2wq3bat.cloudfront.net/ingredients/azúcar/azúcar_1687941013.jpg)
sugar
1/2 cup
![wheat flour](https://d36fw6y2wq3bat.cloudfront.net/ingredients/harina_de_trigo/harina_de_trigo_1687941137.jpg)
wheat flour
1 1/2 cups
![sunflower oil](https://d36fw6y2wq3bat.cloudfront.net/ingredients/aceite_de_girasol/aceite_de_girasol_1687941416.jpg)
sunflower oil
1 tbsp
![yeast](https://d36fw6y2wq3bat.cloudfront.net/ingredients/levadura/levadura_1687941340.jpg)
yeast
1 pinch
Instructions
1
Preheat the oven to 350°F. Grease a cake pan or suitable ovenproof dish with oil or butter.
2
Grate the zest of the lemon and set aside.
3
Break the eggs into a bowl and beat well for a good while. Add the sugar and keep beating. Pour in the oil and keep beating.
4
Add the grated lemon zest and continue to beat. Finally add the flour and a pinch of yeast. Mix thoroughly until smooth.
5
Pour the batter into the cake pan or dish and bake for 40 minutes, or until a toothpick inserted into the center comes out clean. The cake is now ready to enjoy.
Tips & Tricks
Let the sponge cake cool down completely before turning it out and serving.
The cake will have a less pronounced flavor if you use sunflower oil instead of olive oil.