Classic Sponge Cake with Lemon Cream

Sift the flour through a sieve twice. Separate the whites from the yolks: you will need 5 yolks and 6 whites.

Add a pinch of salt to the egg whites. Beat with a mixer on medium speed until large foam forms, then increase the speed. Gradually add 100 grams of sugar and continue beating until fluffy but not very stiff peaks form.

In a separate bowl, beat the egg yolks at high speed. Gradually add 100 grams of sugar while continuing to beat, and continue until the mixture turns pale.

Add the zest of half a lemon and 1 tablespoon of lemon juice to the egg yolks. Beat for another 1–2 minutes.

Add the whipped egg whites to the yolks. Sift the flour for the third time directly into the bowl. Gently mix from top to bottom in one direction until the batter is uniform.

Place the dough in a 24-centimeter diameter form lined with parchment paper and greased with oil. Distribute it so that the middle is slightly thinner than the edges.

Bake in a preheated oven at 170 degrees for 1 hour. Do not open the door and do not make noise. Check doneness with a wooden skewer — it should come out dry.

Let the sponge cake cool slightly, remove from the tin and place on a wire rack. Leave to cool and rest for 3–4 hours.

Pour 600 milliliters of cold cream into the mixer bowl. Add 3 tablespoons of sugar and whip until fluffy and thick cream forms. Add the zest of half a lemon and stir.

Cut the cooled sponge cake horizontally into 3 equal layers. Place the first layer on a plate, spread one-third of the cream, cover with the second layer and spread cream again.

Place the last cake layer on top and coat the top and sides of the cake with the remaining cream.

Decorate the cake with cream rosettes, fresh berries, or mint leaves. Let the cake soak before serving.