Fruity Sponge Cake with Meringue Topping
Preheat the oven to 175°C (approximately 350ºF).
For the sponge, grease the baking pan well and shower with breadcrumbs.
Rinse the lemon in hot water, dry, grate the zest into a bowl and squeeze the juice. Peel the ginger and grate finely.
Beat the butter until fluffy and add the sugar and vanilla sugar. Mix until creamy. Beat the eggs and stir in little by little until the sugar has dissolved. Stir in the lemon juice and zest and add the ginger. Mix in the flour with the cornstarch and the baking powder. Alternately stir in the Limoncello and the milk until the batter falls off the spoon.
Pour into the prepared pan evenly and smooth the surface. Bake for about 1 hour (check with a toothpick).
For the meringue, beat the egg whites until stiff. Gradually shower on the sugar and continue to beat until the mixture is cut resistant and shiny.
In the last 10 minutes of baking, spread on the cake and form tips. Continue baking until the meringue becomes golden brown. Allow to cool in the pan.
Whisk the cream slightly and stir in half the cinnamon. Serve the cake drizzled with the cream and dusted with the remaining cinnamon.