5 eggs at room temperature
150 Gr. Caster Sugar
150 Gr. 00 flour
Zest of a Lemon – Vanilla Extract if don’t have
Using a stand mixer, beat the eggs and sugar for a good 15 minutes – The mixture will triple in size and become a very pale yellow.
Once mixed, sift half the flour over the egg mixture and fold delicately by hand, until the flour is incorporated. Sift the remaining flour and repeat the same technique.
Pour the mixture in a cake pan (15cm) and bake for 30 minutes in a 160 Celsius pre-heated oven.
Tip du Jour : Do not open the oven until the cooking time is finished
Eggs should be at room temperature
You can use 1/4 teaspoon of Cream of Tartar
Finish with a garnish of sliced almonds.
I serve it with Chantilly cream and strawberries in season or for an Asian theme dinner,
Asian Peach Compote
5 peaches cut in slivers
100 gr. Brown Sugar
100 gr. Butter
3 Tablespoon GrandMarnier or Cognac
1/4 Cup Water
3 cm Cinnamon Stick
4 Star Anis
1 Tablespoon Chinese 5 Spices
Melt the butter in saute pan and pour in the brown sugar to create a caramel. Add all the spices and cook for a few minutes. Place the peaches and cook for 5-10 minutes, until soft and slightly brown. Pour in the Grand Marnier & flambe.
Add the water and cook for a further 5-7 minutes. The mixture should be liquid – Serve on a piece of cake.