Ingredients
- 6 eggs
- 180 g of sugar
- 180 g of flour
- Zest of 1 lemon
- 1 pinch of salt
Step-by-step
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- Preheat the oven to 180C.
- Put the butterfly on, add the eggs and the sugar and beat 6 min/37C/speed 4.
- Beat another 6 min/speed 4 without temperature to aerate well.
- Add the zest and mix 10 sec/speed 2.
- Remove the butterfly, add the flour and the salt and mix 15 sec/speed 2 gently.
- Finish folding with the spatula so as not to lose air.
- Pour into a lined round mold without greasing the sides.
- Bake 30 min at 180C without opening the oven and let it cool upside down.
Tips
- Warming the eggs to 37C helps whip up more volume.
- Fold in the flour delicately so as not to deflate the batter.
- Ideal as a base for filled cakes.
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