Savannah Sponge Cake

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   Recipe adapted from The Savannah Cookbook.

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   1. Preheat oven to 300 degrees F. Line parchment paper in a 9-inch cake pan.

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   2. Using a microplane zester, zest a whole lemon. Juice the lemon through a strainer into a bowl. Put the zest into the juice and let it steep in the lemon juice. Set aside.

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   3. Separate eggs. Beat yolks at medium speed with an electric hand mixer until fluffy and light. Then add granulated sugar slowly until well incorporated. Add lemon zest and juice.

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   4. Whisk by hand the egg whites until stiff and glossy. Fold into yolk mixture.

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   5. Sift flour twice until light and lump free. Fold into egg mixture. Do not over mix. Pour batter into prepared pan.

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   6. Bake in the center of oven until golden and set (an inserted wooden toothpick will come out clean when it's done), about 45 minutes. Cool.

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   7. Dust top with confectioner's sugar.

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   Note: Bring eggs to room temperature before mixing.

No additional tips available.