One of the bases of ancient and modern pastry making, here is the recipe for sponge cake (or biscuit dough) that FoodMeTender offers you.
You can make it as a base for your cakes filled in the format you prefer, in this case we followed Pinella’s advice and packaged the sponge cake in a “box” format and veiled it with a very thin layer of lemon icing, to be eaten like this, plain, in slices.
Ingredients
- 4 medium eggs
- 100 g of granulated sugar
- 100g good quality corn starch
- 4 g of chemical yeast
- grated zest of two fresh organic lemons
Icing
- Icing sugar and lemon juice, until you obtain a liquid cream to brush over the cake.
Break the eggs into a bowl and beat them lightly with a fork. Transfer them to the planetary mixer and start whipping them with the whisk, adding the granulated sugar three times. The compost must whip well and you must obtain a homogeneous, foamy mixture that forms a ribbon when you lift the whisk hook. It will take a few minutes.
Add the lemon zest. In the meantime, sift the starch with the yeast and add it little by little to the egg mixture, mixing with a spatula from bottom to top and also turning the container. Carry out this operation calmly, until the powders are well absorbed and a smooth and homogeneous mixture is obtained.
I transferred the mixture into a silicone mold coated with release spray and a little flour. Bake at 160°C for about half an hour, checking for doneness. The dough rises, but as it cools it gives a little. once cooked, take it out of the oven and let it cool before removing the mold and placing the dessert on the serving plate.
Glazing (optional): Separately, put a little icing sugar in a small bowl and add a little lemon juice until you obtain a soft, liquid cream. Brush the cake with a pastry brush and then put it back in the oven for 5 minutes, so that the icing becomes slightly crunchy-
And sometimes, simple things are the best in the world!
