Healthy Lemon Sponge Cake

📝 Ingredients

• cooking oil spray
• 4 free-range eggs
• 1 cup almond meal
• 3 tablespoons coconut sugar
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• Pinch salt

👨‍🍳 Instructions

1. 1Preheat oven to 180C. Grease an 8 inch (20cm) square cake pan with cooking oil spray and line with baking paper.
2. 2Separate eggs, placing whites and yolks in two different medium bowls.
3. 3Combine egg yolks, lemon zest and 2 tablespoons of the coconut sugar.
4. 4Beat with an electric mixer for 2 minutes until thick and creamy.
5. 5Stir through almond meal and half the lemon juice.
6. 6Beat the egg whites and a pinch of salt to soft peaks. Briskly stir a third of the egg whites into the almond mixture to loosen. Gently fold in remaining whites in two batches.
7. 7Tip batter into prepared pan, smooth top and bake for 18-20 minutes until a toothpick inserted into the centre comes out clean.
8. 8While cake is baking gently warm remaining 1 tablespoon of lemon juice and remaining 1 tablespoon of coconut sugar until sugar is dissolved.
9. 9Remove cake from oven and immediately brush with syrup. Cool in pan for 10 minutes then remove and cool completely on a wire rack.
10. 10Cut into 6 slices. 1 slice is 1 serve.