Savannah Sponge Cake

Recipe adapted from The Savannah Cookbook.

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

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.

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.

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

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

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.

7. Dust top with confectioner’s sugar.

Note: Bring eggs to room temperature before mixing.