Meroogal sponge | The Cook and the Curator | Sydney Living Museums

Ingredients

• 6 eggs (60 g each), separated
• 280g (1 1/4 cups) caster sugar
• 225g (1 1/3 cups, densely packed) plain flour
• 1/4 teaspoon baking powder
• 2 tablespoons lemon juice (or orange juice)
• icing sugar to dust, optional