INGREDIENTS :
100 g flour
50 g Maizena
5 eggs
130 g sugar
1 packet of vanilla sugar
1 tbsp. coffee baking powder
1 untreated lemon
1 pinch of salt
PREPARATION : The angel food cake!
Preheat the oven to th. 6 (180°C).
Sift together flour, yeast and cornstarch.
Mix in the finely grated lemon zest.
Separate the egg yolks from the whites.
Whisk the yolks and half the sugar until the mixture pales and doubles in volume. Whip the egg whites with a pinch of salt.
Gradually add the rest of the sugar and the vanilla sugar.
Keep beating.
The mixture should become glossy and stick to the arms of the whisk when lifted.
Carefully fold it into the beaten egg yolks.
Then add the flour. Pour it into a mold with a lack of butter or a non-stick coating.
Bake for 40 mins.
Take out of the oven and turn it out on a wire rack and let cool. Remove the mold at the last moment.
