Sponge Cake on Starch

by Editorial Staff

A fluffy sponge cake made without a single spoonful of flour! And the lemon note gives the biscuit a special charm …

Summary

Prep Time	15 mins
Cook Time	45 mins
Total Time	60 mins
Course	Dessert

Ingredients

Instructions

Grate the lemon zest on a fine grater (you can take a dry one).
Turn on the oven to preheat. Set the temperature to 180 degrees. Separate the whites from the yolks.
Mix the yolks with sugar (set aside 3 tablespoons of sugar for proteins) and lemon zest. Beat everything thoroughly.
Sift the starch into the yolks, without stopping stirring (whipping).
Beat the whites with three tablespoons of sugar until steep peaks.
Gently introduce the proteins into the dough, mixing in a circular motion “from bottom to top”.
If a split form is used, it does not need to be prepared. If it is ordinary, you need to cut out a circle of the desired dia from parchment paper and lay it on the bottom of the mold.
Pour the dough into the mold.
Bake the biscuit at 180 degrees for 45 minutes. After turning off, cool in the oven. It is also recommended to cool the sponge cake upside down on a wire rack.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.