1. Mold Preparation
Grease the pan with melted butter, making sure to cover all the corners.
Sprinkle sifted starch to prevent the cake from sticking.
2. Mixing yolks and sugar
Separate the egg whites from the yolks.
Mix the yolks with the sugar and beat until you get a whitish and creamy texture.
Add the lemon zest and flavorings of your choice.
3. Incorporation of starch
Add the sifted starch a little at a time to the yolk and sugar mixture.
Beat until completely integrated.
4. Whipping the egg whites
Beat the egg whites until stiff (about 3-5 minutes).
Incorporate them in three parts: first a third to lighten the mixture, and then the remaining ones with enveloping movements.
5. Baking
Pour the mixture into the pan, filling only two-thirds full.
Bake in three stages:
200°C for 5 minutes.
180°C for 10 minutes.
150°C for 40 minutes.
Place the pan at the bottom of the oven and let cool completely before unmolding.
Councils
Mold Size: Use a large pan or several small ones if the mixture is too large.
Texture: Follow it carefully when incorporating the egg whites to maintain fluffiness.
Decoration: Sprinkle with icing sugar before serving.