Today we invite you to prepare in Bezzia a classic cake. A cream and lemon sponge cake with a airy and fluffy texture perfect to accompany a glass of milk or a cup of coffee for breakfast or a snack. Although I already warn you that if you plan to spread it, the glass or cup must be very large.
This is one of those cakes that coffee is drunk, which makes it disappear. So you are warned, if you still want to be able to drink a little after spreading a slice of cake, better a double one. When is more, in addition, a double coffee?
As for your preparation, does not imply any difficulty. It is not as simple as putting all the ingredients in a bowl and mixing them, but almost almost. The only additional step will be to separate yolks and whites and mount the latter, which will be the ones that give this sponge that sponginess. Test it! And if you like it, do not hesitate to try this integral version and without added sugar.
Ingredients
- 4 eggs
- 190 g. of sugar
- 200 g. whipping cream
- Zest of a lemon
- 175g of pastry flour
- 1 sachet of chemical yeast
- Butter to grease the mold
Step by step
- Grease a mold rectangular and turn on the oven at 180ºC.
- Separate the yolks from the whites and assemble these last ones to the point of snow. Booking.
- Now beat the yolks with the sugar, cream and lemon zest until a thick, whitish dough is obtained.
- Then incorporate the flour and the sifted yeast and integrate with a spatula, making enveloping movements.
- With these same movements now integrate the whipped egg whites. Just enough so that they integrate but do not lose the air.
- Once you have the dough prepared, pour it into the mold and tap on the counter.
- Take it to the oven and bake for 45 minutes. If you see that the cake is too toasty, after the first 30 minutes, place aluminum foil on top.
- Once it's done, take it out of the oven and let stand 10 minutes.
- Unmold it on a rack and let it cool completely.
- Enjoy the cream and lemon sponge cake with a glass of milk or coffee.
