Our Recipes Lemon sponge cake

Ingredients for the filling/topping

200g of chopped almonds, 180g of white chocolate, grated and chopped rinds of 2 lemons

Recipe:

In a pot, mix the eggs with the brown sugar, whisking them until they triple in volume and are nice and frothy. In another pot, mix the almonds, caster sugar and the vanilla, then the grated white chocolate, lemon rind, yeast and fisted Molino Soncini Cesare cake flour.
Work it all together, and then add the egg mix to the flour mix, but without mixing the eggs any further. Pour into a floured and buttered 24cm baking tray, and bake for 5 minutes at 200°C: then reduce the oven to 160°c and bake for another 35-40 minutes.