Starch sponge cake

A delicate sponge cake with a slight hint of lemon will be the perfect base for a cake! Excellent result, for further cake preparation. You can just do it with tea. Very delicate absolutely not weighty sponge cake, with a subtle hint of lemon. The height of this handsome man is 6.5 cm .

Dot (Cooking)

The author of the recipe

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Composition / ingredients

Servings:

Eggs (whites and yolks separately, at room temperature)

Sugar

Starch (with a slide)

Baking powder (with a slide)

Lemon zest

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 6 g

Fats 8 % 5 g

Carbohydrates 81 % 48 g

265 kcal

GI: 34 / 0 / 66

Step-by-step cooking

Cooking time: 1 h 10 min

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1. Separate the whites and yolks.
2. Beat the whites with 3 tablespoons of sugar to stable peaks.
3. Beat the yolks with the rest of the white sugar (8 minutes), add lemon zest and gently mix the sifted starch and baking powder with a silicone spatula.
4. Carefully introduce the proteins into the mixture of yolks and starch, stirring with a silicone spatula from the bottom up and in a circle.
5. Cover the bottom of the mold with paper. Lightly grease the sides of the mold with vegetable oil.
Preheat the oven to 200 C. Reduce to 180C before baking. Bake for 45 minutes + 5 minutes to hold the biscuit in the oven off with the door slightly ajar. Focus on your oven! When baking, do not open the oven!
Allow to cool slightly in the mold, then pull out. And finally cool on the grill, remove the parchment. Our biscuit is ready!