Description
The creation of pastry chefs in North America. A light airy sponge cake on proteins, which is flavoured with lemon, vanilla or almond essence. Serve with sauce. I decided to file with custard. Help yourself.
Ingredients
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Flour
100 g
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Sugar
200 g
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Egg white
7 piece
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Citric acid
-
Lemon peel
2 tsp
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Vanilla
1 g
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Powdered sugar
-
Milk
300 ml
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Cream
300 ml
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Vanilla sugar
1 pack
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Yolk egg
4 piece
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Salt
Cooking
Preheat the oven to 190 degrees. Sift flour and add half of the sugar.
In a clean dry bowl, beat up the whites with a pinch of citric acid. Add to proteins remaining sugar and whisk until the protein mixture becomes thick and shiny.
Enter the lemon zest, vanilla and sifted flour with sugar. Mix everything carefully from the bottom up. Put all in a baking pan (I'm a little powdered it with flour, because I did not silicone).
Bake in the oven for 30 minutes. Allow the cake to cool and can easily pass a knife around the edges of the cake to separate it from the form.
Bon appetit, friends!
Very tender and tasty cake!
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