A delicate and airy pastry composed of whipped egg whites, egg yolks, freshly squeezed lemon juice, and grated lemon zest. Unlike other baked goods, it lacks any form of shortening or leavening agents. It may be prepared in the style of an angel food cake, which is a type of sponge cake, in a round pan with a center tube, or in any other appropriate cake mold.
A delicate confection, composed of eggs, sugar, flour, and a delightful infusion of flavoring. (For information on Genoise sponge, which incorporates fat, and Victoria sponge, crafted using the creaming method, please refer to their respective entries.)