9 inch (23 cm) springform cake pan
5 large eggs (room temperature)
¾ cup granulated white sugar (150 grams)
1 ¼ cups cake flour (150 grams)
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon lemon extract
Strawberry Topping and Whipped Cream
Preheat oven to 340ºF/170ºC. Butter a 9-inch (23 cm) springform cake pan and line the base and sides with a piece of parchment paper cut to fit.
Sieve the flour and set aside.
Using an electric mixer and the whisk attachments, beat the eggs with the sugar at maximum speed for about 15 minutes until frothy and thick.
Add the vanilla extract, lemon zest, and lemon extract. Once the eggs have been whipped, stop the electric mixer.
Mix in the sieved flour a little at a time using a large metal spoon or rubber spatula. Take care to slowly incorporate it with gentle movements from the bottom up.
Pour the mixture into the previously buttered and lined springform pan. This cake can also be used to make Tiramisu.
Bake in a preheated oven for 20-25 minutes.
DO NOT open the door during the first 20 minutes of cooking.
Use a cake tester to check on the cake after 20 minutes. When the tester is dry, turn off the oven.
Leave the cake in the turned-off oven with the door open for 5 minutes (this will prevent the sponge cake from undergoing a thermal shock and deflating too much as it cools). Remove the pan to a wire rack and allow the cake to cool in the pan for 1 hour. Run a thin spatula around the edge of the pan.
Remove the sponge cake from the pan and allow it to cool completely on a wire rack before serving or storing.
If well wrapped in plastic wrap the sponge cake lasts 3-4 days in the refrigerator, or it can be frozen.
Cut the cake into wedges and serve with strawberry topping and whipped cream.