The traditional sponge cake can also be made with corn, just as rich and fluffy. Try baking it at home!

Turn the oven on to 170 degrees centigrade

Grease the baking tin with a little butter and cornflour. Shake to remove excess

Next, place the eggs together with the sugar and lemon zest in a large bowl or bowl.

Whisk these ingredients for about 6 minutes or until they turn whitish and more or less double in volume

Then gradually add the oil while continuing to whisk. Stop when it is all incorporated.

Mix the flour with the yeast, pour into the bowl with the eggs and mix with the whisk, but very gently and carefully so that it does not become too lumpy. Stop when the lumps disappear.

Pour the batter into the baking tin and bake in the oven for 1 hour or until a toothpick comes out clean.