Lemon Moelleux (Lemon Sponge Cake)

Ingredients

• 4 pieces Egg yolks (Separated from whites)
• 4 pieces Egg whites (Separated from yolks)
• 130 g Granulated sugar (for yolks) (Divided, 130 g added to yolks)
• 30 g Granulated sugar (for whites) (Added to egg whites to stiffen them)
• 100 g Unsalted butter (Softened, room temperature)
• 2 lemons Lemon zest (Zest of 2 large lemons (about 2 tsp))
• 60 ml Lemon juice (Room‑temperature juice of 2 lemons (about 1/4 cup))
• 120 g All‑purpose flour (Sifted)
• 1 tsp Baking powder
• pinch Salt (For stabilising egg whites)
• to taste Powdered sugar (For dusting after cooling)

Instructions

1. Separate eggs

   Separate the yolks from the whites into two clean bowls.

   Time: PT5M

2. Whisk yolks with sugar

   Add 130 g of granulated sugar to the yolks and whisk with the electric mixer on medium speed until the mixture becomes pale and fluffy.

   Time: PT5M

3. Incorporate butter

   Add the softened butter to the yolk‑sugar mixture and continue mixing until fully combined and smooth.

   Time: PT3M

4. Add lemon zest and half the juice

   Stir in the zest of two lemons and half of the room‑temperature lemon juice. Mix briefly to distribute the flavor.

   Time: PT2M

5. Add remaining lemon juice

   Pour in the remaining lemon juice and whisk just until incorporated.

   Time: PT1M

6. Fold in dry ingredients

   Sift the flour and baking powder together, then sprinkle over the batter. Using the spatula, fold gently until no dry spots remain, creating a light, airy batter.

   Time: PT3M

7. Whip egg whites

   Add a pinch of salt to the egg whites and whisk on high speed until foamy. Gradually add the remaining 30 g of sugar and continue beating until stiff, glossy peaks form.

   Time: PT8M

8. First fold of whites

   Take about one‑third of the whipped whites and fold into the batter, mixing just enough to loosen the mixture.

   Time: PT2M

9. Fold in remaining whites

   Gently fold the remaining two‑thirds of the whites using a lifting motion, being careful not to deflate the batter.

   Time: PT2M

10. Transfer to mold

    Pour the airy batter into a silicone mold (or a buttered and floured regular cake pan), smoothing the top with the spatula.

    Time: PT2M

11. Bake

    Preheat the oven to 100‑110 °C (212‑230 °F). Bake the cake for about 30 minutes, or until a knife inserted in the center comes out clean.

    Time: PT30M

    Temperature: 100-110°C

12. Cool and finish

    Allow the cake to cool in the pan for 10 minutes, then unmold onto a plate. Dust generously with powdered sugar before serving.

    Time: PT15M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

25 g

Fat

7 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Lemon juice: Lime juice
• Instead of All‑purpose flour: Cake flour

Equipment Needed

• Two mixing bowls
• Electric hand mixer or stand mixer
• Spatula (rubber or silicone)
• Zester or microplane
• Juicer or reamer
• Sieve
• Silicone cake mold (or regular cake pan)
• Oven
• Knife (for doneness test)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Whisking yolks with sugar until pale and fluffy
• Using room‑temperature lemon juice to avoid curdling the butter
• Beating egg whites to stiff peaks with sugar
• Folding the whites gently to retain air
• Baking at a low temperature (100‑110 °C) for a moist texture

Chef Tips from the Video

• Use fresh, high‑quality lemons for the best aroma.
• For an extra zing, add a teaspoon of lemon extract together with the zest.
• A silicone mold eliminates the need for greasing and flouring, giving a cleaner release.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month; thaw at room temperature before serving.

Room temperature: Can sit at room temperature for 1‑2 days if covered.

Make-Ahead Tips

• The cake can be baked a day ahead; keep it wrapped to retain moisture.
• Dust with powdered sugar just before serving for a fresh look.