Savannah Sponge Cake

This airy and lemony sponge cake was a great hit at our Wednesday Service lunch. True to its name, it was spongy and so delightfully lemony.


Zest and juice one lemon

Slowly add sugar to beaten egg yolks.

Whisk egg whites until stiff and glossy, then fold into yolk mixture.

Sift flour into wet mixture and gently fold until incorporated.

Beautiful and airy.

Savannah Sponge Cake
Adapted from Damon Lee Fowler's The Savannah Cookbook

4-6 servings

1 large lemon

5 large eggs, separated

1 C sugar

4 oz cake flour

1 recipe Savannah Sweet Madeira Sauce (recipe follows)

Confectioner sugar for garnish

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

2. Using mircroplane zester, zest a whole lemon. Juice lemon through strainer into a bowl. Let zest steep in lemon juice.

3. Separate eggs. Beat yolks at medium speed with an electric hand mixer until fluffy and light. Then add sugar slowly until well incorporated. Add lemon zest and juice.

4. Whisk by hand 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 (inserted wooden toothpick will come out clean), about 45 minutes. Cool.

7. Serve with Savannah Sweet Madeira Sauce. Garnish with confectioner sugar.

Savannah Sweet Madeira Sauce

yields 1 cup

1/2 cup medium-dry Madeira wine

4 tablespoon sugar

10 tablespoon cold unsalted butter (5 0z), sliced into 10 pieces

1 teaspoon Lemon zest

1. Put wine in a small sauce pan, and add sugar, stirring until sugar is dissolved. Bring to a simmer over medium heat, 2-3 minutes. Remove from heat.

2. Whisk in butter slices until melted into wine/sugar mixture. Add lemon zest. Serve room temperature with the cake.