🇧🇷 Isamara Amâncio
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A recipe for a very light, delicious, and airy cake that uses no wheat flour, perfect for enjoying with coffee or for filling.
Recipe Video
Ingredients
- 4 de egg yolks
- 1small can de sweetened condensed milk
- 2cups de cornstarch
- 1teaspoon de vanilla extract
- 1/2teaspoon de lemon zest
- 4 de egg whites
Instructions
In a stand mixer, add the four egg yolks and the sweetened condensed milk.
Beat the mixture for about 5 minutes, until it becomes very pale and voluminous.
Add the cornstarch, vanilla extract, and lemon zest to the mixture.
Dica: Start the mixer slowly at first to prevent ingredients from splashing out.
Beat again for another 2 minutes to fully incorporate the new ingredients.
Transfer the batter to a bowl and set aside.
Beat the four egg whites to stiff peaks, which took approximately 4 minutes.
Gently fold the stiff egg whites into the cake batter, mixing lightly so as not to deflate the air.
Dica: Light mixing is essential for the final texture.
Pour the batter into a pan greased with oil and dusted with cornstarch (or butter and cornstarch). The pan mentioned is 22 cm in diameter and 6 cm high.
Dica: Butter can be used instead of oil for greasing.
Bake in a preheated oven at 350ºF (180ºC), with the rack positioned in the center rack slot.
Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean and dry.
Dica: Baking time may vary; perform the toothpick test to ensure it is done.
Remove from the oven, let the cake cool completely, and carefully invert it onto a rack.
Dica: The cake tends to brown significantly due to the sweetened condensed milk.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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