Ingredients:
6 eggs
180 g of sugar
120 g of soft flour
80 g of corn starch
8 g baking powder
1 lemon - peel and juice
a pinch of salt
Preparation
Separate the egg whites from the yolks and whisk the egg whites for only about 2 minutes. Add the sugar and continue to whisk until you get a completely firm and frothy mass.
Add the rind and juice of 1 lemon and stir for another 20 seconds.
Add the egg yolks and stir for about 10 seconds.
You won't need a mixer anymore.
In a separate bowl, mix the flour, cornstarch, baking powder and a pinch of salt and gradually add this mass to the egg bowl with a sieve or strainer.
Mix this with a spoon and not a mixer.
Mix with light movements, gradually adding the mass with flour.
Grease a 26 cm diameter cake tin with butter and lightly transfer the biscuit mass to the mold.
Make a hoop for the cake mold as in the video.
Take the aluminum foil and tear off as much as is enough to coat the mold on the outside and still have a little to connect or fasten the hoop. Take the same length of kitchen paper or napkin and wet it.
I use kitchen paper. Wet the kitchen paper but do not knead it to prevent it from falling apart.
Place the kitchen paper over the aluminum foil and cover it with aluminum foil as in the video to get it as a belt or hoop.
Coat the cake cap with this hoop and connect at the ends.
In case you have not connected the hoop well, you can lean it against the wall of the oven so that it will not separate from the mold.
Bake at 160 degrees for about 50 minutes.
When the sponge cake has cooled down a bit, take it out of the mold and leave it to cool completely.
Please note that this sponge cake is very high and you cannot use a low cake pan because otherwise the dough will come out.
1 апр 2022
