Yeast Free Lemon Sponge Cake

Yeast Free Lemon Sponge Cake

Yeast Free Lemon Sponge Cake

Lemon ring cake is a traditional Italian dessert very versatile: try this lighter version of the cake, a yeast free recipe for sponge cake soft and delicious.

June 4, 2015

Type of dish

Dietary Consideration

serves for

8

total time

1 HR 0 MIN

ingredients

Flour
500 g, type 00
sugar
250 g, granulated
Milk
150 ml full fat
Eggs
4, whole
butter
40 g, at room temperature
Lemon juice
70 ml
Lemon
1 grated peel
Baking soda
10 g

Preparation

To make the yeast free ring-shaped lemon sponge cake start by separating the egg yolks from the whites and beat the latter to soft peaks.

Add the sugar to the yolks beating with an electric mixer, after which add the milk. Now add the lemon juice, sieved flour, baking soda and butter at room temperature, continuing to fold in the ingredients with a down, across, up and over motion.

Add the grated lemon rind for a special aroma.

At this point, delicately add the beaten egg whites to the mixture taking care not to make them collapse.

Pour the mixture gently into the ring-shaped cake tin and bake in a pre-heated, non-ventilated oven at 180°C for about 40 minutes.

The lemon ring cake without baking powder is ready to be enjoyed.

Search Recipes

Gluten Free Béchamel sauce

Gluten Free Béchamel sauce

Next Recipe