TALL AND SPONGY CAKE

TALL AND SPONGY CAKE

Ingredients:

5 eggs
250 grams of flour
250 grams of sugar
8 grams of yeast
zest of 1 lemon
37 ml of water
37ml oil
1 teaspoon vanilla
a pinch of salt

Preparation:

1. Preheat the oven to 170ºC
2. Separate the whites from the yolks and, when beating the whites, add a little salt to enhance their flavor.
3. We can mount the egg whites with a stick mixer, manually or by machine, it doesn’t matter.
4. When the egg whites have whitened, add half the sugar and continue beating until stiff.
5. In a bowl, add the egg yolks, sugar and the mixture of water and oil, the same amount of both.
6. Also add a tablespoon of vanilla essence and the lemon and orange skin, the skin is optional, you can add it to taste.
7. With a whisk, beat until well incorporated.
8. Next, add the sifted flour and baking powder to the mixture and continue beating until the dough comes together.
9. Add two tablespoons of egg whites to lighten the mixture and stir.
10. Once the whites are incorporated, add the rest and continue mixing, little by little, stirring gently.
11. It is very important to make enveloping movements because it will give our cake the desired softness.
12. In a 20 cm diameter x 10 cm high mold, with a little butter or flour to facilitate unmolding, pour the dough little by little into the mold.
13. Hit the bowl several times on the table so that the air bubbles come to the surface.
14. Bake in a preheated oven at 170ºC, with the tray in front of the centre, for 55 minutes.
15. It is important not to open the oven during the first 45 minutes.
16. After 50 minutes, we check with a toothpick if our cake is ready, when the toothpick comes out dry, we will know that our cake is done.
17. Once our basic cake is baked, we take it out of the oven and take it out of the mold: we turn it over and carefully let it fall.
18. We only have to let our sponge cake cool and enjoy it.