INGREDIENTS
- 6 eggs;
- 250 g corn starch;
- 250 g of sugar;
- 1 sachet of baking powder;
- 1 pinch of salt, the grated peel of a lemon
STEP
- Beat the egg yolks with the sugar for a very long time, about 15 minutes, until they become a nice cream;
- Take a bowl and beat the egg whites until stiff;
- Add the whipped egg whites, mix very gently from top to bottom;
- Combine the sifted cornstarch with the yeast, a pinch of salt and always mix from top to bottom;
- Butter and flour a 26 cm diameter, high-sided baking pan, pour in the mixture, bake (in a preheated oven at 150 degrees) for 40-45 minutes, do the toothpick test;
- Please remember not to open the oven before 25 minutes have passed, otherwise the cake will deflate;
- Remove from the oven and let cool;
- It can be filled with custard, butter cream, it is also good just dusted with icing sugar and cinnamon!
- Excellent!!!!
NOTE
The sponge cake will remain soft for about 2 days. To preserve it, once it is cold, wrap it in cling film and place it at room temperature. Alternatively, you can freeze it still wrapped in cling film for a maximum of 1 month.
