HOMEMADE SPONGE CAKE
Sponge cake is a confectionary item known worldwide, consumed here in Spain most commonly for breakfast, as an afternoon snack or as part of a table spread. The recipes for making sponge cake are varied. The recipe below is for a homemade sponge cake and comes from Valencia.
Homemade sponge cake made with olive oil.
Line a rectangular cake tin with aluminium foil and grease it slightly with olive oil. Pre-heat the oven to a medium temperature of 150ºC. Wash, dry and grate the zest of the lemon. Mix the flour with the yeast powder. Beat the eggs with a pinch of salt. Beat in the sugar little by little, then the olive oil, the milk, the lemon zest and finally the flour.
When you have a thick creamy mixture, pour it into the lined cake tin, spreading it evenly; sprinkle it with a little sugar and cinnamon powder. Cook in the oven at a medium heat for half an hour.
Recipe taken from: March, L., Ríos, A., El libro del aceite y la aceituna, Alianza, Madrid, 1989.