Sponge Cake on Starch
by Editorial Staff
A fluffy sponge cake made without a single spoonful of flour! And the lemon note gives the biscuit a special charm …
Ingredients
- Eggs – 5 pcs.
- Sugar – 1 glass
- Starch – 10 tbsp
- Baking powder – 1-1.5 teaspoon
- Lemon (zest) – 1 pc.
Directions
- Grate the lemon zest on a fine grater (you can take a dry one).
- Turn on the oven to preheat. Set the temperature to 180 degrees. Separate the whites from the yolks.
- Mix the yolks with sugar (set aside 3 tablespoons of sugar for proteins) and lemon zest. Beat everything thoroughly.
- Sift the starch into the yolks, without stopping stirring (whipping).
- Beat the whites with three tablespoons of sugar until steep peaks.
- Gently introduce the proteins into the dough, mixing in a circular motion “from bottom to top”.
- If a split form is used, it does not need to be prepared. If it is ordinary, you need to cut out a circle of the desired dia from parchment paper and lay it on the bottom of the mold.
Pour the dough into the mold. - Bake the biscuit at 180 degrees for 45 minutes. After turning off, cool in the oven. It is also recommended to cool the sponge cake upside down on a wire rack.
Enjoy your meal!
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