This sponge cake is very versatile, used for making different desserts.
It can be filled with different creams and sauces, and is ideal for Trifles.
It is very easy to make and its consistency is delicious to accompany breakfast or coffee in the afternoon.
You can prepare it in the morning and enjoy a quick dessert for dinner.
INGREDIENTS
Preheat the oven at 350 degrees F (180 degrees C).
In a mixer whip the eggs and sugar until they double in volume, add the vanilla and lemon zest.
Sift the flour and add gradually fold into the batter.
Lightly grease a springform pan and line the base with wax paper, do not grease the sides.
Pour the mixture and bake for 35 minutes.
Let cool in the pan for 15 minutes, then remove the sides of the pan and finish cooling on a wire rack.
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It can be filled with different creams and sauces, and is ideal for Trifles.
It is very easy to make and its consistency is delicious to accompany breakfast or coffee in the afternoon.
You can prepare it in the morning and enjoy a quick dessert for dinner.
INGREDIENTS
- 6 eggs
- 1 cup of sugar
- 1 1/2 cup of flour
- 1 teaspoon vanilla extract
- 1 teaspoon of lemon zest
Preheat the oven at 350 degrees F (180 degrees C).
In a mixer whip the eggs and sugar until they double in volume, add the vanilla and lemon zest.
Sift the flour and add gradually fold into the batter.
Lightly grease a springform pan and line the base with wax paper, do not grease the sides.
Pour the mixture and bake for 35 minutes.
Let cool in the pan for 15 minutes, then remove the sides of the pan and finish cooling on a wire rack.
Preparation time: | 20 minutes |
Cooking time: | 35 minutes |
Level of the recipe: | Easy |
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