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- Prepare the Dough:
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- Preheat your oven to 160°C (320°F). This lower temperature allows the cake to rise gently, resulting in a light texture.
- In a mixing bowl, beat the 4 egg whites with a pinch of salt until stiff peaks form. This step is crucial for adding volume to your dough.
- Gradually add 120 g of sugar while continuing to beat the mixture. This helps to stabilize the egg whites and maintain their structure.
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- Add the 4 egg yolks one at a time, beating well after each addition to ensure a smooth batter.
- Gently fold in 120 g of flour and 4 g of baking powder. Be careful not to overmix to keep the batter airy.
- Add 1 teaspoon of lemon peel, 30 ml of water, and 40 ml of lemon juice, mixing until just combined. The lemon juice and zest will enhance the flavor of the dough.
- Pour the batter into a 40×29 cm baking tray lined with baking paper. Spread it evenly.
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- Bake:
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- Bake in the preheated oven for about 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it to prevent overbaking.
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- Prepare the Cream:
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- Prepare the Dough:
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Lemon Cream Delight
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