Composition / ingredients
Cooking method
Prepare two containers - they should be deep and dry. We drive egg whites into one of the containers, yolks into the other (eggs must be fresh).
Whisk the proteins with half the sugar until stable peaks form. The yolks are also whipped white, adding the rest of the sugar and salt.
We introduce lemon zest into the beaten yolks, and also add lemon juice, whisk for a couple more minutes.
Sift the flour twice so that it is properly saturated with air.
Combine the whites with the yolks, again sift the flour into the dough (this will be 3 times), mix very gently with a spatula with movements from top to bottom.
The dough turns out light, lush, airy. Bake the sponge cake in the oven, preheated to 170 degrees for 1 hour. It is best to use a split form for these purposes.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Lemon zest - 47 kcal/100g
