Lemon Cake VII, moist

Ingredients for 1 servings:

• 4 egg whites
• 1 pinch of salt
• 150 g sugar
• 4 egg yolks
• 1 pinch of salt
• 4 tbsp water
• 150 g sugar
• 250 g margarine
• 500 g lemon(s), (3 pcs) zest, flesh, juice
• 500 g corn, ground
• 100 g amaranth, ground
• 1 bag of baking powder (500 g)
• 250 ml water, up to 300 ml approx.

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, dairy-free

35cm loaf pan lined with baking paper: Beat 4 egg whites with salt until white, then sprinkle in the sugar and beat until stiff, set aside. Beat 4 egg yolks with 4 tbsp water, a pinch of salt and sugar until almost white and creamy, add the lemon zest, lemon flesh and juice and the margarine, along with about 200ml of water, and mix carefully. Mix the cornstarch, amaranth and baking powder and slowly add them, mix everything on medium speed for 5-7 minutes, fold in the stiffly beaten egg whites, NOT with metal, add the remaining water if necessary, you should have a nice, homogeneous batter. Pour into a 35cm loaf pan lined with baking paper, shake back and forth to ensure the batter is evenly distributed. Bake in a cold oven at approximately 130°C (convection oven) for approximately 110-120 minutes. Do a pin test and leave in the pan for approximately 30 minutes. Then carefully grasp the baking paper and remove the cake to a wire rack. Let it cool completely, preferably overnight. Cut with a serrated knife. My own recipe.