Microwave Lemon Sponge Cake Recipe
2/3 cup sugar 3 eggs ¾ cup all purpose flour 6 tbsp whipped cream 2 tsp finely grated lemon peel 3 tbsp Jam 1. Line the base and side of a 18cm/7 in diameter soufflé dish with plastic wrap, allowing it to hang very slightly over the edge. Put the sugar in a bowl and warm, uncovered on Defrost for 30 seconds. 2. Add the eggs and beat until the mixture froths up and thickens to the consistency of whipped cream. Add 2tbsp finely grated lemon peel to the warmed egg and sugar mixture. Gently and lightly cut and fold in the flour using a metal spoon. Do not beat or stir. When the ingredients are well combined, transfer to the prepared dish. 3. Cover loosely with kitchen paper and cook on full for 4 minutes. Allow to stand for 10 minutes, then transfer to a wire rack by holding the plastic wrap. When cold, peel away the plastic wrap. Split in half and sandwich together with the cream and jam. 4. Enjoy!
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