Lemon Orange Flower Sponge Cake

Ingredients

• 9 eggs
• Weight of sugar equal to eggs
• 6 parts flour (by weight of eggs)
• Grated lemon or drops of lemon essence
• 1/8 cup orange-flower water
• Butter for greasing
• Pounded sugar for coating

Method

1. 1 Beat eggs, sugar, and flour together as you would for a standard sponge cake.
2. 2 Stir in lemon zest or essence, then add the orange-flower water off the heat.
3. 3 Grease a dry mould with butter and coat the inside with pounded sugar, shaking out excess.
4. 4 Fill the mould three-quarters full with the batter.
5. 5 Bake in a slow oven (300°F) for one hour.
6. 6 Let cool for a few minutes, then gently shake to release the cake from the mould.