sponge cake

Ingredients for 1 servings:

• 5 eggs, separated
• 4 tbsp water, cold
• 150 g sugar
• 150 g flour
• 1 pinch of salt
• a little lemon peel, grated (organic)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

à la Mama

Whisk the egg yolks and water until frothy and add 2/3 of the sugar. Beat the mixture evenly until a firm, light yellow cream forms. Add the grated lemon zest. Sift the flour over the egg custard and fold in. Whisk the egg whites until stiff peaks form, stirring in the remaining sugar and a pinch of salt. Fold the egg whites into the egg custard, preferably in small portions, otherwise it will collapse more quickly. Pour the batter into a springform pan and bake for 10-15 minutes in a preheated oven at 200°C (400°F).