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