John Myers
Ingredients for 1 servings:
- 120 g sugar
- 300 g eggs, weighed without shell, approx. 6 eggs (room temperature)
- 120 g flour, sifted
- 1 lemon(s), zest, or flavoring as desired
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Basic recipe, light mixture, very airy, Italian recipe, without baking powder
Take the eggs out of the refrigerator half an hour (or longer) in advance. Crack the eggs and weigh them. Beat the eggs with the sugar until very creamy, almost white (approx. 20 minutes). Add the lemon zest. Now slowly and carefully sift the flour over the mixture (no more than 2 tablespoons at a time) and fold it in from the bottom up. Don’t rush, as no baking powder is used. Line a 24 cm baking pan with baking paper and fill with the batter. Smooth it out. Bake in a preheated oven at 180 degrees Celsius for approx. 20-30 minutes. Do not open the oven halfway through. Test for doneness with a skewer only towards the end of the baking time. Let the cake cool slightly first and then remove it from the pan. Tips: Bake the filling a day in advance. I also bake the cake base in a small oven on the lowest rack at 150 degrees Celsius fan-assisted. Do not heat it any higher, or it will burn on the bottom. You can also eat it as a regular cake for breakfast or in the afternoon. Simply cover with powdered sugar or chocolate.
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