1 cup of wheat flour
1 cup of sugar
3 tablespoons of water
1/2 teaspoon of citric acid powder
7 eggs
1 pinch of salt
Acessory: Round non-stick mold with a hole in the middle and 9.5 inches of diameter
1 cup of wheat flour
1 cup of sugar
3 tablespoons of water
1/2 teaspoon of citric acid powder
7 eggs
1 pinch of salt
Acessory: Round non-stick mold with a hole in the middle and 9.5 inches of diameter
Mixture
Separate egg whites from yolks
In a mixer, beat the yolks with 2/3 cup of sugar until smooth
Add vanilla, lemon zest, and water
Beat again to mix well
Sift wheat flour over that mixture
Beat and reserve
In another bowl, beat egg whites in a snowy consistency
Add cream tartar and salt, beating a little more
Add the remaining sugar and beat until stiff peaks form
Mix 1/4 of the beaten egg white into the mixture
Mix with a wooden spoon and then add the rest
Stir well
Bake the oven at medium temperature
Grease the mold with butter, removing excess with paper towels
Pour the mixture into the mold and bake for 30 minutes or until, when inserting a toothpick, it comes out clean
Remove from the oven and let cool for five minutes
Deshelf and, if desired, dust with confectioner's sugar.
