Rosemary lemon sponge cake

Rosemary lemon sponge cake

How can I do?

Preheat oven to 150 ° C. Line A pan (butter + flour or sugar).

Blanch the yolks with the sugar. Add the cornstarch, baking powder, lemon flavoring and continue to beat vigorously.

Chop rosemary finely and set the mixture. Beat the egg whites with a pinch of salt. Add two tablespoons of white to yellow mixture to soften it and then introduce the whites gently by wrapping the mixture of yellow.

Pour into pan and bake immediately for 25 minutes at 150 ° C and 10 minutes at 180 ° C

  • 5 Eggs

  • 100g corn flour

  • 100 g of whole sugar

  • 1 cup to cup natural lemon flavor

  • 2 sprigs of rosemary

  • 1 teaspoon of baking powder

  • Salt

Total time: Preparation + cooking time: 45 min
Yield: 8 people

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