Ingredients :
4 large eggs
40g flour (or fine matzah)
40g of starch
80g of granulated sugar
zest of a lemon
Preparation :
1 – Butter the mold and dust it with granulated sugar, then refrigerate. Sift the flour and cornflour.
2 – Whisk the egg whites at medium speed, adding the sugar in three additions as soon as they begin to foam. When the whites reach stiff peaks, reduce the speed, add the yolks and continue whisking for 15 seconds, until well incorporated.
3 – Sprinkle half of the dry ingredients into the dry ingredients and gently fold them in with a spatula. Add the lemon zest, grated with a microplane, then the remaining dry ingredients and mix again with the spatula. Once the mixture is smooth, pour it into the mold, filling it three-quarters full.
4 – Smooth the top with the mini angled spatula.
5 – Two cooking options depending on your oven. Bake at 180°C (350°F) for 25-30 minutes using the fan setting – a reliable method. Alternatively, but be aware this doesn't work with all ovens, bake for 5 minutes at 230°C (450°F). Then reduce the oven temperature to 130°C (265°F) and continue baking for 45-50 minutes. Check for doneness with a skewer.
6 – Turn out onto a wire rack and let cool. Dust with icing sugar before serving.
Note : If you are gluten intolerant, use only starch -80g- and you can still eat this cake for Passover.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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