ULTRA-SOFT SPONGE CAKE WITHOUT YEAST, BUTTER, OR OIL

Le ultra-soft sponge cake without yeast, butter or oil is a cake made from flour, sugar, eggs, vanilla and lemon.

Easy to prepare, ultra-soft, high and fluffy, as it incorporates a lot of air, it is perfect for creating layer cakes or desserts topped with creams or fruits.

Level of difficulty: easy
Preparation time : 25 min
Rest time : -
Cooking time : 25 min
Total time : 50 min
6 people
150 g flour
125 g powdered sugar
5 large eggs, at room temperature
1 teaspoon of vanilla extract (1/2 vanilla bean)
1 / 2 lemon (grated rind)

Preparation:

  • Butter and flour a mold 22 to 24 cm in diameter with high edges.
  • In a bowl, whisk the eggs with the powdered sugar, grated lemon zest and vanilla for about 20 minutes until you obtain a clear and very frothy mixture.
  • Gradually and delicately add the flour sifted with a wooden spoon, moving slowly up and down.
  • Pour the mixture into the mold.
  • Preheat the oven in static mode to 175 ° C.
  • Bake for about 25 to 30 minutes until you obtain a beautiful golden color.
  • Turn off the oven, open the oven door slightly and leave for about 20 minutes.
  • Once cold, use!

Quote about cooking:

“If you think right, you cook well. "

Ferran Adrià