Ingredients: 6 egg
200 gr.
sugar 6 egg yolks
2 Tbsp melted butter or oil Zest of 1 lemon 200 gr. self-rising flour
12 Servings Preparation: 55 '
Difficulty: Easy
Preparation Beat the egg whites until stiff.
Add sugar and continue beating until get a meringue peaks form.
Lightly beat the egg yolks with butter, and incorporated into batter in the form of thread, as we continue beating until point belt *. Incorporate
lemon zest and then the sifted flour in the form of rain, with stirring motion, using a wire whisk to facilitate the entry of air into the batter.
Pour into greased pan.
Cover and simmer until the end of the cooking crown.
Variations: Replace
lemon zest, grated orange or tangerine. Replace 20% of flour for cocoa powder (or 50 gr. Of flour 50 gr. Cocoa) to make it a chocolate cake. * Point Tape
identifies when to lift the beater, the preparation falls, forming a thick ribbon that remains intact on the surface of the mixture. If the picture disappears means that even the batter is not in the right spot to get the flour. If this happens, the cake is caked with little substance.
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