“Sponge cake has a special place in my heart. It was one of the first desserts my mother taught me growing up, and to this day.”
Heat the oven to 350°F. Line the bottom of a 15x10-inch or 13x11-inch baking pan with parchment, then grease the sides.
In a large bowl, using a hand mixer or a whisk, beat the egg yolks and remaining 1/4 cup sugar until doubled in size, pale yellow, and fluffy. Keep whisking while slowly drizzling in the melted butter, vanilla extract, and lemon zest. Sift the ½ cup of flour and baking powder, then fold into the egg yolk mixture. Gently fold the whipped egg whites into the egg yolk mixture in 2 or 3 additions.
Meanwhile, melt half of the chocolate in a heatproof bowl, using a microwave or a double boiler, mixing it at 10-second intervals . Once melted, add the other half of the chocolate to the bowl and stir; the residual heat will melt it. Let cool to room temperature.Add a dollop of whipped cream to the melted chocolate and, using a flexible spatula, vigorously mix it in—the chocolate will get slightly thicker at this point. Mix in the rest of the whipped cream.
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