Light Savoie Sponge Cake

Preheat your oven to 160°C. Grease a 20-22 cm (8-9 inch) fluted savarin or bundt cake pan with butter and lightly dust with flour, tapping out any excess.

In a large bowl, whisk the egg yolks with the granulated sugar and lemon zest until the mixture is pale and creamy, about 3-4 minutes.

Sift together the all-purpose flour, cornstarch, and a pinch of salt. Gently fold these dry ingredients into the egg yolk mixture until just combined. Do not overmix.

In a separate very clean bowl, using an electric mixer, beat the egg whites until stiff peaks form.

Carefully fold one-third of the beaten egg whites into the batter to lighten it, then gently fold in the remaining egg whites in two additions, taking care not to deflate the mixture.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and springy to the touch.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, dust generously with powdered sugar before serving.