200 gr. Sugar
60 gr. Corn Starch or Maizena or Potato Starch
Zest of 1 lemon
40 gr. flour
6 gr. Baking Powder
Dash of Salt
Butter a baking cake pan and instead of flour, sprinkle the inside with sugar.
In a large bowl, pour the sugar over the egg yolks and with a mixer, blend well until the mixture becomes pale yellow and has a mousse consistency.
It will likely double in size.
Sift the starch, flour and baking powder over a bowl and pour a third in the egg mixture and fold over the egg mixture very gently, as not to deflate the egg preparation. Add the lemon zest.
Preheat your oven at 200 Celsius
In a separate bowl, whisk the egg whites with a dash of salt until very firm (bec d’oiseau) and glossy.
Finally, incorporate the egg whites with the first mixture very carefully
as not to deflate the mixture.
Start baking at 200 Celsius for 7 minutes and reduce to 130 Celsius for 30-35 minutes.
The cake is ready when a knife inserted in the middle, comes out clean.
Serve with Chantilly Cream and fresh fruits. Ideal for a summer meal.